Butternut Squash Souffle

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Recipe for Butternut Squash Souffle spiced with cinnamon and ginger. The recipe is a nice addition to any holiday meal.

Recipe By: The Colorado Cookbook.
  • PrepN/A |
  • TotalN/A |
  • Serves8


    • 2 lbs butternut or acorn squash
    • 2 tablespoons water
    • 3 tablespoons butter
    • 4 tablespoons flour
    • 1 cup milk
    • 1/2 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 cup sugar
    • 1/2 cups orange juice
    • 4 eggs separated
    • 3 egg whites


Cut squash in thick chunks and remove seeds.

Bake covered with water at 350 degrees F. until tender.

Using a food processor, blender, or food mill, puree squash until smooth.

Melt butter, add flour, and cook briefly. Add milk, stirring, and cook until thickened. Stir in ginger, cinnamon, salt, sugar, orange juice, and squash puree.

Cool slightly, then add beaten egg yolks.

Beat 7 egg whites until stiff but not dry, and fold into squash mixture. Spoon into 2-quart souffle dish and place dish in pan filled with water halfway up side of dish.

Bake 1-1/2 hours at 350 degrees F. Test for doneness with a cake tester or toothpick. The souffle will remain fluffy for about 30 minutes.

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