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Maple Butternut Squash Souffle

I know it’s still pretty hot in some parts of the country, but here in northeast Ohio the hot weather is (mostly) gone; some of the trees have even begun to lose their leaves.  The farmers markets are starting to burst at the seams with the beginnings of the fall harvest, and there are all sorts of goodies available, including a variety of winter squashes.

I never ate winter squashes growing up – my mother never bought or prepared them.  I’m not sure if she was intimidated by them (I know I was the first time I cooked one), or if she simply never had the opportunity to cook one.  Thinking back, I don’t remember seeing many of them in the grocery stores in Dallas so, like me, she it may just never have occurred to her that they might be worthy of feeding her family.

It wasn’t until I’d met Beloved that I came face-to-face with my first winter squash – an acorn squash that I simply halved, seeded and baked with a touch of butter and brown sugar.  I loved it, but it wasn’t until we moved to Podunk that I began cooking and consuming winter squashes with any regularity; they are as ubiquitous here as okra and black-eye peas are down South.

We picked up several varieties of winter squashes on Saturday – acorn, butternut, delicata and spaghetti, plus a couple that I’ve forgotten the names of – and made this dish Friday night.  It is pretty easy as souffles go, had a light yet creamy texture and was absolutely delicious.  It’s going in the regular dinner rotation this fall and winter, along with another squash recipe I’ll post later this week.  It would also be an excellent addition to a holiday meal; I’m tempted to serve it with the standing rib roast I will serve for Christmas dinner.  You can bake it in six 6-ounce individual souffle dishes for a nicer presentation.

Note: Winter squashes are a bit carbier than summer varieties, so I used a little maple flavoring (found with the extracts in the spice aisle of your grocery store) in this dish to boost the flavor of the small amount of maple syrup used.  You can leave it out and include a full 1/4 cup of maple syrup if you’d like it sweeter.

This reheats really well the next day.

Butternut Squash Souffle

Maple Butternut Squash Souffle

serves 6

2 pounds butternut squash

1 tablespoon butter, softened

1/4 teaspoon maple flavoring

2 tablespoons pure maple syrup

1/2 teaspoon nutmeg

2 eggs, separated and at room temperature

Preheat oven to 375º F; butter a 2 quart souffle dish.

Cut squash in half lengthwise; remove seeds. Place cut sides down on a microwavable plate and cook on high for 10 to 12 minutes, or until soft. When cool enough to handle, carefully scoop out pulp and place in a large mixing bowl with the butter, maple syrup, maple flavoring and nutmeg; mash with a potato masher until well-blended.

With a hand mixer, beat the egg yolks until thick and lemon colored; stir beaten yolks into squash mixture. Beat egg whites until stiff but not dry and gently fold into the squash mixture. Spoon into the souffle dish and bake 20 minutes or until puffed and lightly browned.

Serve immediately.

Printable version (requires Adobe Reader)

Maple Butternut Squash Souffle on Foodista


15 comments

I made acorn squash last night … after a long swim. And it IS too hot here for foods like that still – but I turned the a/c on last night and made a “winter” dinner anyway. It was fabulous! : ) This recipe looks great. I love winter squash!

LPC says:

I love butternut squash. With a passion. And BTW, I made the potted chicken and it is delicious. Not just another chicken in tomato sauce. The combo of bacon and lemon and herbs is delicious, and the steaming effect makes the super super tender. But you knew that already:). I had a lot of mint in my garden (duh), so I used some of that, with trepidation. But mint/tomato/lemon = num. Thanks for the recipe. Also extremely satisfying. Didn’t need to eat much to feel full.

Jan says:

I’m so glad you like the chicken! It is delicious, isn’t it? I’ll have to try the mint with it next time I make it, because I will be making it again.

Michele says:

I love souffle and I love winter squash. I’m so trying this soon. Once it cools down a bit. Thanksgiving should be about right. I think I’ll go for the full maple sugar high though.

Jan says:

I’ll be interested to hear what you think of it when you make it.

Seriously, I can TASTE this, I am that hungry..

Mama Badger says:

And now I shall begin purchasing the winter squash. Until now, all I did was either bake them like you did, or boil them and mash. This gives a whole ‘nother option.

this sounds delicious and what an inventive idea! Ah, it is getting to be that time of the year when I wish I still lived in Northeast Ohio… I really miss the changing colors of the leaves and the cool fall air!

Normally I’m not a squash person (squishy, yes) but I think I’ll become a convert because of you and your recipe! :)

Oh, and I made your pork/cheddar burgers last night…HEAVEN. :)

Jan says:

*SQUEE* I’m so glad you liked the bugers! They’re one of my favorites.

BE says:

This will become a permanent addition to our table – I will nag her till she makes it again! I LOVE Butternut squash, but this preparation is over the top. Nom Nom Nom Thanks dear!

Jan says:

All right – how about tonight? With maple-glazed pork chops?

BE says:

Sure but I wish that was the response to my FB post instead!

Lori says:

Oh goodness this looks and sounds so delicious…I love squash and so do the kids…I have made a dish similar to this…will have to make it in the near future! Now that you’ve made me hungry once again I’ll say good night! :)

[...] and creamier flesh.  They probably would make a wonderful soup, or be great mashed or made into a souffle, they are absolutely delicious roasted with a little butter and [...]

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