Posted by: 4whateveritsworth | October 6, 2011

Butternut Squash Souffle

It is midweek and time for another exceedingly simple recipe.

This Butternut Squash Soufflé can easily stand alone as a main dish, but more often I serve it as a side dish. I have yet to meet a child or adult who does not enjoy this soufflé.

As always, I am including some healthier adaptations to this old family favorite.

The leftovers are perfect for a satisfying lunch. Freeze a slice or two for a future meal, if it lasts that long!

Butternut Squash Soufflé

1 20 oz. bag of frozen butternut squash

1 stick of melted butter (Reduce this by half and use only 1/4 cup of regular Smart Balance or similar brand)

3 eggs (I use 1 whole egg and 4 whites – – this makes it even lighter and fluffier)

1/2 cup orange juice

1/2 cup sugar (I reduce this to 1/4 cup or less – butternut squash is naturally sweet)

3/4 cup flour

A dash of cinnamon

Cook squash just until soft (follow package directions). Drain and mash the butternut squash and add margarine. Mix well. Add beaten eggs, orange juice, sugar and flour. Pour into a prepared (sprayed with vegetable oil spray or buttered) 8 x 8 inch pan. Sprinkle with cinnamon, lightly covering the top. Bake at 350 degrees for about 40 minutes until golden brown and firm. A toothpick inserted in the center will come out clean.

Butternut squash is clearly a nutritional powerhouse.

Check out the benefits on

Until my next post, 4 whatever it’s worth…..


  1. This sounds delicious! I will definitely be trying it soon. If I buy a butternut squash that is not frozen (and does not have cooking directions) would you recommend steaming? Baking? Boiling?

  2. Also, what temperature should I bake it at (I am doing 350 right now since you are asleep!)…?

    • Ooops, sorry I omitted the temperature! You are right – – 350 degrees. I corrected it in the recipe. Thanks for catching that.

  3. What? Your butternut squash doesn’t come with cooking directions? HA.
    Definitely, you can easily substitute a fresh butternut squash for frozen. The frozen is a timesaver. You may need to increase the weight of the fresh butternut squash, to allow for the waste (seeds, skin, stem), You can bake, steam or boil it, though I recommend microwaving, again to save time. It needs to be soft enough so you are able to mash it. Check it periodically while cooking. Enjoy!

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