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    You are in: Home / Recipes / Butternut Squash Souffle Recipe
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    Butternut Squash Souffle

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Rita~'s Note:

    A great start or side to a fall meal! Pineapple can be used in place of the oranges. Alternate method for pureeing butternut Pureed Squash Butternut, Acorn Any Hard Winter Squash! which is very easy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 40 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher, ricer or blender yielding about 2 cups.
    2. 2
      Stir squash together with oranges, butter, extract and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture.
    3. 3
      Spoon into 6 ungreased 6-ounce souffle dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned.
    4. 4
      Sprinkle each with toasted almonds and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Souffle

    Serving Size: 1 (226 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 147.6
     
    Calories from Fat 46
    31%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.8 g
    9%
    Cholesterol 75.5 mg
    25%
    Sodium 55.1 mg
    2%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 3.7 g
    14%
    Sugars 8.6 g
    34%
    Protein 4.5 g
    9%

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