Butternut Squash Souffle Recipe

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Butternut Squash Souffle
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Ingredients:

Directions:

  1. Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly.
  2. Whisk egg yolks until thick and pale. Gradually stir about one-fourth hot mixture into yolks; stir into remaining hot mixture. Stir in squash, salt, and nutmeg.
  3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold one-fourth of egg whites into squash mixture. Fold in remaining egg whites; pour into a lightly buttered 2-quart souffle dish.
  4. Bake at 350° for 1 hour or until puffed and brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 352 Kcal (1474 kJ)
Calories from fat 249.77 Kcal
% Daily Value*
Total Fat 27.75g 43%
Cholesterol 249.06mg 83%
Sodium 294.65mg 12%
Potassium 358.08mg 8%
Total Carbs 17.76g 6%
Sugars 1.42g 6%
Dietary Fiber 2.4g 10%
Protein 10.24g 20%
Vitamin C 10.9mg 18%
Vitamin A 0.9mg 29%
Iron 1.8mg 10%
Calcium 126.1mg 13%
Amount Per 100 g
Calories 168.54 Kcal (706 kJ)
Calories from fat 119.59 Kcal
% Daily Value*
Total Fat 13.29g 43%
Cholesterol 119.25mg 83%
Sodium 141.08mg 12%
Potassium 171.46mg 8%
Total Carbs 8.5g 6%
Sugars 0.68g 6%
Dietary Fiber 1.15g 10%
Protein 4.9g 20%
Vitamin C 5.2mg 18%
Vitamin A 0.4mg 29%
Iron 0.9mg 10%
Calcium 60.4mg 13%

* 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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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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