mediterranean · antipasti

Butternut Squash Souffle Side Dish

Name: Butternut Squash Souffle Side Dish
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: Butter to grease the ramekins; 1/2 butternut squash, peeled and roasted (for instructions go here); 1/2 teaspoon cinnamon; 3 egg whites; 2 egg yolks; 1/2 teaspoon ground ginger; 1/2 cup heavy cream; 1/4 teaspoon nutmeg; Splash of vanilla extract; 1/4 cup whole milk

“Need a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre? Butternut Squash Souffle Side Dish could be an amazing recipe to try. One serving contains 234 calories, 6g of protein, and 18g of fat. This recipe serves 4 and costs 81 cents per serving. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes roughly 45 minutes. 2 people found this recipe to be tasty and satisfying. Head to the store and pick up butter to grease the ramekins, milk, heavy cream, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so awesome. If you like this recipe, take a look at these similar recipes: Butternut Squash Souffle Side Dish, Side Dish Saturdays: Twice Baked Butternut Squash, and Easy Butternut Squash Skillet – My New Favorite Side Dish.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter to grease the ramekins4 servings
Butternut squashfor instructions go here, peeled and roasted½
Cinnamon½ tsp
Egg whites3
Egg yolks2
Ground ginger½ tsp
Heavy cream½ cup
Nutmeg¼ tsp
Splash of vanilla extract4 servings
Milk¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Puree butternut squash with blender and set aside to let cool.In a small saucepan, heat cream, milk, nutmeg, cinnamon, ginger and vanilla to a simmer.Meanwhile, in a separate bowl, whisk yolks and sugar until pale yellow.
2
Add a cup of the hot cream mixture very slowly into yolks while continuing to whisk.Then add yolks and cream back to saucepan and keep stirring over low heat.
3
Mixture should thicken in a few minutes, then turn off heat and incorporate into squash puree.Preheat oven to 375 degrees, making sure the rack is near the bottom.

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