This light and airy butternut squash souffle is so easy to make. It is the perfect fancy side dish for dinner or great to bring to a Thanksgiving potluck!
I love all the amazing flavors of fall, especially butternut squash. This souffle recipe is fluffy and airy and all around a great way to use a butternut squash.
This easy butternut squash souffle is a great fall dish and would be a perfect side dish for your Thanksgiving dinner. I also like to make this with a simple stuffed chicken breast and green beans.
Are souffles hard to make?
Never made a souffle before? Don’t worry! I know the word souffle can sound kind of well, intimidating but souffles are actually pretty easy to make. There is a little bit of prep but I don’t think the recipe is difficult at all. Even if you’ve never made a souffle before you can totally master this butternut squash souffle recipe.
What ingredients do I need to make this recipe?
To make this recipe, you will need:
- Butternut squash: You’ll need two cups of roasted butternut squash. See my note below on how to roast a butternut squash or make one in your crockpot. You can also substitute frozen butternut squash or pre-cut and cubed butternut squash from your grocery store.
- Brown sugar: To sweet our souffle.
- Cinnamon, nutmeg, and all spice: To season our souffle.
- Vanilla extract: Pure vanilla extract is best.
- Eggs: You’ll need three large eggs for this recipe
- Salt: You’ll need just ½ teaspoon for this recipe.
Do I need a special souffle dish to make a souffle?
A question I have seen from people who have never made a souffle or haven’t made one in a long time is if they need a souffle dish to make a souffle. The answer is no. You can use any oven safe casserole dish. I have used a 1.5 quart casserole dish before although a souffle dish does make it special, it is not necessary and it will not taste any different.
Do I have to use a whole butternut squash or can I use prepared cubes?
This recipe calls for two cups of roasted butternut squash. There are several ways to prepare it. To me, the easiest would be to buy pre-cut butternut squash cubes from your grocery store and roast them in the oven per the directions on the package.
To make a whole butternut squash in the oven, cut a butternut squash in half and roast it for about an hour and half with a little water in your oven. I would recommend using a casserole dish, spraying it with non-stick spray, and adding a little water.
You can also spray your crockpot with non-stick spray, poke a few holes in a butternut squash, add some water and let your slow cooker do it’s magic. I recommend cooking it on low for about six hours if you go that route.
If you want to use frozen butternut squash you can also do that. Just prepare it according to the directions on the package, let it cool, and proceed with the recipe.
How to make this recipe
Begin by preheating your oven to 350 degrees and grease a 1.5 quart casserole dish or souffle dish.
In a large mixing bowl, puree the butternut squash and then add the remaining ingredients.
Blend with a hand mixer until the ingredients are smooth.
Bake for about 55 minutes or until the souffle is the consistency of a quiche.
Other side dish recipes:
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Easy Butternut Squash Souffle
- 1.5 quart casserole dish or souffle dish
- Hand mixer
- 2 cups roasted butternut squash
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg
- ¼ teaspoon all spice
- 3 eggs
- ½ teaspoon salt
- Begin by preheating your oven to 350 degrees and grease a 1.5 quart casserole dish or souffle dish.
- In a large mixing bowl, puree the butternut squash and then add the remaining ingredients.
- Blend with a hand mixer until the ingredients are smooth.
- Bake for about 55 minutes or until the souffle is the consistency of a quiche.