Photo of Butternut Squash Soufflé by WW

Butternut Squash Soufflé

Total Time
1 hr
15 min
45 min
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 flavor 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.


Cooking spray

4 spray(s)

Plain unsweetened almond milk

¾ cup(s)

Unsweetened applesauce

½ cup(s)

Packed brown sugar

¼ cup(s)

Kosher salt

1 tsp

Vanilla extract

1 tsp

Ground cinnamon

¾ tsp

Ground nutmeg

¼ tsp


3 large egg(s)

Frozen winter butternut squash

24 oz, thawed

All-purpose flour

½ cup(s)


  1. Preheat the oven to 350°F. Coat a 1 ½- 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°F until set, about 45 minutes.
  3. Serving size: about ⅔ cup