Butternut Squash Souffle

Author: Susan Gauthier

Author: Susan Gauthier

Butternut Squash Souffle

This is a simple and delicious dish, perfect for Thanksgiving!


  • 40 oz Butternut Squash (fresh or frozen)
  • 1 Cup Sugar
  • 1 Cup Flour
  • ¼ salt
  • 4 Eggs
  • 2 Egg Yolks
  • ½ Cup Butter
  • 1 – 12 Oz can Evaporated Milk


  1. Preheat oven to 350
  2. Cook Butternut Squash and mash. Set aside to cool. (If using frozen in the box, thaw out to     room temp)
  3. Beat Eggs and Yolks in a large bowl.
  4. Add remaining ingredients and squash to eggs mixture and beat together until smooth.
  5. Grease a bundt or angel food cake pan. Fill pan. It should come to approximately 1 inch from the top.
  6. Bake at 350 degrees for 45-60 minutes or until cake tester comes out clean.
Butternut Squash Souffle Recipe
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