I quickly mix the ingredients in my food processor. It’s the perfect fall and winter side dish! Airy, delicate, and barely sweet, this butternut squash souffle is a wonderful fall or winter side dish. It’s also easy to make - don’t let the water bath deter you - so I make it often for my family. It is sweetened with just a little honey and flavored with vanilla and cinnamon. It’s not overly sweet, so you can serve it as a side dish. It’s not suitable as a dessert.

Ingredients

Instructions

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave at 50% power. The souffle loses some airiness, but its flavor is excellent even on the fourth day.

Cubed raw butternut squash: I make life easier by buying it pre-cubed at Whole Foods or the supermarket. You can buy a whole squash and cube it yourself. Another easy option is using frozen butternut squash. Soft unsalted butter: I love creamy European butter, but any unsalted butter will work in this recipe. Honey: Either the real thing or a sugar-free alternative. Maple syrup works, too. The souffle’s texture, however, is best when using real honey. The other options have a slightly higher water content, which slightly affects the souffle’s texture. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Ground cinnamon: Make sure it’s fresh! A stale spice can easily ruin a dish. Kosher salt: Just a pinch to balance out the sweetness of the honey. Eggs: I use large eggs in most of my recipes, this one included.

Your first step is to steam the butternut squash cubes in the microwave. You can also use a basket steamer on the stovetop, but the microwave is the easiest and fastest. Pour the mixture into buttered ramekins placed in a water bath (which simply means baking them in a rimmed baking dish half-filled with warm water). So, despite it being an extra thing to do in this recipe, I highly recommend using a water bath.

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Recipe Card

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