Photo of Butternut Squash Soufflé by WW

Butternut Squash Soufflé

3 - 4
PersonalPoints™ per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
8
Difficulty
Easy
Don't worry - you don't have to separate eggs and whip the whites for this easy soufflé. Instead, everything is whisked together, and it cooks to a light, fluffy consistency. Most recipes for this type of dish include lots of added sugar, we use far less and allow the naturally sweet squash flavour to shine. The dish tastes best at room temperature, so it's a great option to make ahead. Frozen squash is the best choice here; it yields the best texture in the finished dish.

Ingredients

Cooking spray

4 spray(s)

Plain unsweetened almond milk

½ cup(s)

Unsweetened applesauce

½ cup(s)

Packed brown sugar

¼ cup(s)

Kosher salt

1 tsp(s)

Vanilla extract

1 tsp(s)

Ground cinnamon

¾ tsp(s)

Ground nutmeg

¼ tsp(s)

Egg(s)

3 large egg(s)

Frozen winter butternut squash

24 oz, thawed

All-purpose flour

½ cup(s)

Instructions

  1. Pre-heat the oven to 350 degrees F. Coat a 1 1/2 to 2 quart casserole dish with cooking spray.
  2. In a large bowl, whisk together the milk, applesauce, sugar, salt, vanilla, cinnamon, nutmeg, eggs, and squash. Add the flour and whisk until well combined. Spoon the mixture into the prepared dish. Bake at 350 degrees F until set, about 45 minutes.
  3. Serving size: about 2/3 cup