Butternut Squash Souffle or Kugel

Elevate your holiday table or weeknight dinner with this irresistible Butternut Squash Soufflé or Kugel, a creamy, lightly sweetened dish that bridges the gap between savory and dessert. Packed with the comforting flavors of cinnamon, nutmeg, and vanilla, this soufflé features velvety mashed butternut squash, a hint of tangy sour cream, and a golden, lightly crisp top. Whether served as a stunning side dish or a unique autumn-inspired dessert, it’s the perfect balance of warmth and elegance in every bite. Ready in just 20 minutes of prep and an hour in the oven, this recipe is simple enough to make on a weeknight yet special enough for Thanksgiving or holiday gatherings. Try this crowd-pleasing butternut squash souflé to add a touch of cozy sophistication to your menu!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 cups butternut squash (peeled, seeded, and cubed)
• 3 tablespoons unsalted butter
• 0.5 cup granulated sugar
• 3 tablespoons all-purpose flour
• 0.5 cup sour cream
• 0.25 cup milk
• 3 pieces large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish or soufflé dish with a tablespoon of butter or non-stick cooking spray.

Step 2

Bring a large pot of water to a boil. Add the cubed butternut squash and cook for 10-12 minutes, or until soft and fork-tender. Drain well and let it cool slightly.

Step 3

In a large mixing bowl, mash the cooked butternut squash until smooth. You can use a potato masher or a hand blender for a finer texture.

Step 4

Melt the unsalted butter in a small saucepan over low heat or in the microwave. Let it cool slightly.

Step 5

In a medium bowl, whisk together the melted butter, granulated sugar, flour, sour cream, and milk until smooth and combined.

Step 6

Add the eggs one at a time to the mixture, whisking well after each addition to ensure they are fully incorporated.

Step 7

Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture and whisk until combined.

Step 8

Pour the wet ingredients into the mashed butternut squash and stir until fully blended and smooth.

Step 9

Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.

Step 10

Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 11

Let the soufflé cool for about 10 minutes before serving. Enjoy it warm as a flavorful side dish or a light dessert.

Nutrition Facts

Serving size	1447.6 grams (1447.6g)

Amount per serving	% Daily Value*
Calories	1679

Total Fat 76.70g	98%
Saturated Fat 41.60g	208%
Polyunsaturated Fat 0.00g
Cholesterol 714mg	238%
Sodium 946mg	41%
Total Carbohydrate 247.50g	90%
Dietary Fiber 21.20g	76%
Total Sugars 129.80g
Protein 36.10g	72%

Vitamin D 147IU	734%
Calcium 810mg	62%
Iron 11mg	61%
Potassium 3701mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 7.9%

Carbs: 54.3%