Baked Butternut Squash Soufflé
My favorite butternut squash recipe! Savory but with a hint of sweetness and topped with cinnamon and nutmeg. One of the best Thanksgiving side dishes EVER. @mostdeliciouslife.com
Ingredients
- 2½-3 pounds butternut squash *peeled, scooped and cut into about 1 inch chunks
- 2 Tbsp melted butter
- ½ cup flour
- ½ cup sugar
- ¼ tsp cinnamon
- ⅛ tsp salt
- 2 cups milk, 2%
- 3 large eggs
Topping
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
Instructions
- Place cut up squash in a cooking pot and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes until quite soft.
- Preheat oven to 350°.
- Drain squash and add to mixing bowl. Mash the squash with the butter. Add in flour, sugar, cinnamon and salt. Mix well.
- In a separate bowl whisk together the milk and eggs. Pour into the squash mixture and stir until well incorporated.
- Pour into a 2½ quart baking dish, ungreased. Sprinkle top with cinnamon and nutmeg.
- Bake for 55-60 minutes. Give a little shake to see if center is set.
- Serve it up!