Squash souffle is a family favorite for Thanksgiving. I always have had trouble getting the souffle to be fluffy. One key is getting as much water out of the frozen squash as possible. I tried defrosting overnight then squeezing with a towel. Also having a souffle pan is important to allow nice rising during baking. Can top with cinnanmon and nutmeg. Can bake ahead and reheat later. I use an 8 inch souffle disk to help the souffle rise and stay fluffy. I find the souffle deflates pretty quickly.
Ingredients
- 3 eggs
- 2 cups milk
- 1/2 cup flour
- 4T butter (1/2 stick) melted
- 1 package frozen pureed squash
- 1/2 cup granulated sugar
- 1/2 tsp salt
- (optional) cinnamon and nutmeg sprinkle on top
Steps
- drain frozen squash overnight
- squeeze any water out of squash, can use towel to help squeeze out water
- preheat oven to 375 degrees F
- whisk eggs and milks until frothy
- add flour, melted butter, sugar, salt, pureed squash
- mix until combined
- pour into souffle pan, or glass dish
- bake at 375 for 50-60m until the middle is firm to touch or toothpick comes up clean
- sprinkle some cinnamon and nutmeg on top
