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Rating: 4.1/5 (60 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: French
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 297
% Daily Value**
Total Fat 11g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 248mg
Sodium 197mg
Total Carbohydrate 43g
Dietary Fiber 0g
Sugars 30g
Protein 10g
Vitamin A  238%Vitamin C  39%
Calcium  11%Iron  9%
Potassium  13%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash Souffle

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009
A zesty squash souffle, with a relatively light set of required ingredients. Preparation time should be about half an hour, but does require baking the squash before making the souffle.


2 lb Butternut Squash
2 tablespoons Water
3 tablespoons Butter
4 tablespoons Flour
1 cup Milk
1/2 teaspoon Ginger Ground
1 teaspoon Cinnamon Ground
1/4 teaspoon Salt
1 cup Sugar
1/2 cup Orange Juice
4 Eggs separated
3 Eggs whites
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1. Cut squash in thick chunks and remove seeds.

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

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

4. Melt butter, add flour, and cook briefly. Add milk, stirring, and cook until thickened.

5. Stir in ginger, cinnamon, salt, sugar, orange juice, and squash puree.

6. Cool slightly, then add beaten egg yolks. Beat 7 egg whites until stiff but not dry, and fold into squash mixture.

7. Spoon into 2-quart souffle dish and place dish in pan filled with water halfway up side of dish.

8. Bake 1-1/2 hours at 350 degrees F Test for doneness as for a cake.

9. The souffle will stay fluffy for about 30 minutes.

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Dietary Notes:
This recipe is high in Vitamin A with 238% of your daily recommended intake per serving. This recipe is high in Vitamin C with 39% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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