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Butternut Squash Souffle Recipe

Butternut Squash Souffle Recipe

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Ingredients:

Serving

2 lbs butternut squash
11 oz canned mandarin oranges, drained
1 tbsp butter, melted
1 tsp maple extract or 1 tbsp grand marnier
1/2-1 tsp pumpkin pie spice
2 eggs, separate
2 tbsp almonds, toasted, finely chopped

Directions:

Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 40 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher, ricer or blender yielding about 2 cups.
Stir squash together with oranges, butter, extract and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture.
Spoon into 6 ungreased 6-ounce souffle dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned.
Sprinkle each with toasted almonds and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.41 Kcal (605 kJ)
Calories from fat	45.3 Kcal
		% Daily Value*
Total Fat	5.03g	8%
Cholesterol	59.65mg	20%
Sodium	30.43mg	1%
Potassium	645.13mg	14%
Total Carbs	23.71g	8%
Sugars	7.33g	29%
Dietary Fiber	3.89g	16%
Protein	4.6g	9%
Vitamin C	49.5mg	82%
Vitamin A	1.5mg	51%
Iron	1.9mg	11%
Calcium	96.4mg	10%

Amount Per 100 g
Calories	64.51 Kcal (270 kJ)
Calories from fat	20.24 Kcal
		% Daily Value*
Total Fat	2.25g	8%
Cholesterol	26.65mg	20%
Sodium	13.6mg	1%
Potassium	288.22mg	14%
Total Carbs	10.59g	8%
Sugars	3.28g	29%
Dietary Fiber	1.74g	16%
Protein	2.05g	9%
Vitamin C	22.1mg	82%
Vitamin A	0.7mg	51%
Iron	0.9mg	11%
Calcium	43.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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