Butternut Squash Soufflé

This savory dish, with just a touch of sweetness, was well received at our tasting table. Try pairing it with roasted pork and a glass of Riesling or Pinot Noir.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes
Cool: 25 Minutes
Bake: 1 Hours


1 large butternut squash (about 2 lb.)
3 large eggs
1/2 cup light sour cream
1/4 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh sage*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg


1. Remove stem from squash. Cut squash lengthwise into 4 pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender. Drain well; let cool for 25 minutes or until completely cool. Remove and discard peel.

2. Process squash and eggs in a food processor until smooth, stopping to scrape down sides. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.

3. Bake at 350° for 55 to 60 minutes or until set.

*1 tsp. ground sage may be substituted.

Note: You can substitute 3 (12-oz.) packages frozen butternut squash puree for fresh squash. Omit Step 1, and prepare frozen squash according to package directions. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp. and baking time to 45 to 50 minutes. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree.


September 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note