Butternut Squash Soufflé
3
Points® value
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
3 large
Frozen winter butternut squash
24 oz, thawed
All-purpose flour
½ cup(s)