Blog: Recipe: Butternut Squash Soufflé Recipe

Butternut Squash Soufflé Recipe

Makes 15 Servings

Preparation Time: 25 minutes

Cooking Time: 75 minutes


¾ Cup All Purpose Flour

28 oz. Butternut Squash, cooked

2 Tbsp. Maple Syrup

1 Tbsp. Canola Oil

4 Large Eggs

1 Cup 2% Milk

1 Tbsp. Cinnamon

1 1/2 Tbsp. Baking Blend (erythritol-stevia)

1/2 tsp. Salt

Extra Powdered Cinnamon for sprinkling on top of the Soufflé


  1. Preheat Oven to 350 F
  2. Prepare Butternut Squash, peal and remove seeds, cut into cubes. (You will need about 2 pounds raw squash. Boil on stovetop until squash is tender (about 15-20 minutes). Drain well and set aside. When drained, mash butternut squash. You should have about 4 cups squash or 28 oz. of cooked squash when done. Alternatively you can use frozen squash that has been thawed.
  3. Then beat together flour, milk, eggs, oil, sugar, sweetener and cinnamon. Mix well.
  4. Then add squash. Again mix well until all ingredients are combined.
  5. Spray glass or ceramic dish (9 x 13 inch glass) with nonstick canola spray
  6. Bake for 75 minutes.
  7. Sprinkle with additional cinnamon on top after about 45 minutes of baking. Continue baking to complete recommended cooking time
  8. Insert a skewer or knife before removing form oven to test if cooking is complete. If skewer comes out clean, remove from oven, and serve.

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