Butternut Squash Souffle or Kugel
Elevate your holiday table or weeknight dinner with this irresistible Butternut Squash Soufflé or Kugel, a creamy, lightly sweetened dish that bridges the gap between savory and dessert. Packed with the comforting flavors of cinnamon, nutmeg, and vanilla, this soufflé features velvety mashed butternut squash, a hint of tangy sour cream, and a golden, lightly crisp top. Whether served as a stunning side dish or a unique autumn-inspired dessert, it’s the perfect balance of warmth and elegance in every bite. Ready in just 20 minutes of prep and an hour in the oven, this recipe is simple enough to make on a weeknight yet special enough for Thanksgiving or holiday gatherings. Try this crowd-pleasing butternut squash souflé to add a touch of cozy sophistication to your menu!
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeded, and cubed)
- 3 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 3 tablespoons all-purpose flour
- 0.5 cup sour cream
- 0.25 cup milk
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish or soufflé dish with a tablespoon of butter or non-stick cooking spray.
Bring a large pot of water to a boil. Add the cubed butternut squash and cook for 10-12 minutes, or until soft and fork-tender. Drain well and let it cool slightly.
In a large mixing bowl, mash the cooked butternut squash until smooth. You can use a potato masher or a hand blender for a finer texture.
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Let it cool slightly.
In a medium bowl, whisk together the melted butter, granulated sugar, flour, sour cream, and milk until smooth and combined.
Add the eggs one at a time to the mixture, whisking well after each addition to ensure they are fully incorporated.
Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture and whisk until combined.
Pour the wet ingredients into the mashed butternut squash and stir until fully blended and smooth.
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the soufflé cool for about 10 minutes before serving. Enjoy it warm as a flavorful side dish or a light dessert.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 129.8 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 810 mg | 62% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3701 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
