Butternut Squash Souffle or Kugel

"This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Mr. Bill in TN photo by Mr. Bill in TN
photo by Mr. Bill in TN photo by Mr. Bill in TN
photo by Izy Hossack photo by Izy Hossack
Ready In:
1hr 10mins
Ingredients:
7
Serves:
10
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ingredients

  • 12 cup flour
  • 14 - 12 cup sugar
  • 12 cup oil
  • 3 eggs
  • 1 12 cups milk
  • 2 lb butternut squash or (12 ounce) boxes frozen squash, thawed
  • 2 tablespoons cinnamon sugar (optional)
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directions

  • preheat oven to 350.
  • if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
  • Scrape flesh from skin- should be 3-4 cups.
  • beat together flour, sugar, oil, eggs, and milk.
  • add squash and mix well.
  • bake in 9x13 glass or ceramic baking dish for 60 minutes.
  • can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

Questions & Replies

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  1. Marita M.
    Will this recipe work with a gluten free flour mix?
     
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Reviews

  1. Justthe8ofus
    I believe this recipe has lots of potential, but it just didn't work out for us. :-/ Since I love butternut squash, I'm going to make this again with the following changes: I'll use an 8x8 pan, as the 9x13 produced a flat product; I'm going to add cinnamon and nutmeg directly to the mix before baking so it's more flavorful; and I'll use 1/4 cup of oil instead of the half, since it was oilier than we would've liked. Thank you for posting this great idea for a healthy dessert. :)
     
  2. little gigglys mom
    I am giving this a full 5 stars because it was the first time my husband and son were happy with squash. I halved the recipe, served this to company and the presentation was fabulous. When I said that there was no cream or butter in the dish, everyone demanded the recipe. While I am a lover of squash and thought it was good but not amazing, everyone else was raving. This is the ideal recipe to get non-lovers to convert. It is a great side dish; healthy, easy, and visually impressive. Thanks so much for something new. It will be in regular rotation.<br/><br/>Addendum: We have made this a number of times. Though it was inconsistent originally, I have found to make it right every time mix the wet ingredients and blend well before mixing in the dry ones. I use my stick blender. Also, Replace the oil with applesauce. Not for health reasons, but because it makes it fluffier and doesn't have that oily or falling flat problem. We also prefer a bit of cinnamon in the batter and the greater amount of sugar. The frozen squash has been much better than the fresh, easier to use and cheaper, too. It doubles well for holidays. We like it best at room temperature, making it the perfect make ahead dish. Thanks again.
     
  3. Oliver  Fischers Mo
    This is really good and really easy to make! I used 1/4 cup of oil as someone else suggested and a bit less sugar. I also mixed in a few hefty shakes of cinnamon and nutmeg and sprinkled cinnamon, nutmeg, and sugar on top before cooking. It tastes very similar to pumpkin pie, but much healthier! My 11 month old and 3 year old really liked it too!
     
  4. bboydstun
    I am not a squash person, but this looked interesting enough that I wanted to try it. I reduced the amount of oil and increased the amount of sugar a little. I also added nutmeg and cinnamon directly into the mixture before pouring it into the pan. I used more squash and flour than the recipe called for in order to give it a better consistancy. I also let it set up a little in the mixing bowl before baking. It resembled a pumpkin pie taste - - which my family loves! It was very easy to make and easy to remember. I gave the recipe to a friend right off the top of my head.
     
  5. SIG4439
    Wonderful! I made this for Shabbat diner using the following substitutes, ww flour, soy milk, and brown sugar. It was delicious! The 9 x 13 Pyrex pan was perfect. I served it as a side dish and was enough for 12 people. Next time I will try pumpkin or sweet potato. Thank You Msmd310
     
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Tweaks

  1. little gigglys mom
    I am giving this a full 5 stars because it was the first time my husband and son were happy with squash. I halved the recipe, served this to company and the presentation was fabulous. When I said that there was no cream or butter in the dish, everyone demanded the recipe. While I am a lover of squash and thought it was good but not amazing, everyone else was raving. This is the ideal recipe to get non-lovers to convert. It is a great side dish; healthy, easy, and visually impressive. Thanks so much for something new. It will be in regular rotation.<br/><br/>Addendum: We have made this a number of times. Though it was inconsistent originally, I have found to make it right every time mix the wet ingredients and blend well before mixing in the dry ones. I use my stick blender. Also, Replace the oil with applesauce. Not for health reasons, but because it makes it fluffier and doesn't have that oily or falling flat problem. We also prefer a bit of cinnamon in the batter and the greater amount of sugar. The frozen squash has been much better than the fresh, easier to use and cheaper, too. It doubles well for holidays. We like it best at room temperature, making it the perfect make ahead dish. Thanks again.
     
  2. Mr. Bill in TN
    I used a souffle dish rather than the oblong baking dish.
     
  3. Phillymama
    This was very good! Mine was not as bright a yellow as the picture, but I used acorn squash because there was no butternut at our farmer's market. I also subbed Splenda brown sugar for sugar and placed Cortland apple slices on top. I did sprinkle cinnamon on top of the apples. It was delicious warm and cold as another review stated. Good for diabetics!
     
  4. genieallen02
    This was my first time cooking with butternut squash and this souffle was amazing! I used applesauce instead of the oil and 1/2 c. sugar and it turned out too sweet. Next time I'll cut back on the sugar and not bake it as long (it was overdone on the bottom). Great recipe!
     
  5. brokenburner
    This is awesome! I used frozen squash and subbed applesauce for the oil, Splenda for the sugar, egg whites for the eggs, and used fat-free soy milk... I was a little afraid of what the final product would look like, but it was wonderful. It was great hot AND cold! Thanks for posting!!
     

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