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