Butternut Squash Souffle

Total Time:
1 hr 50 min
20 min
1 hr 30 min

4 servings

  • 1 pound butternut squash, steamed and diced
  • 1 pound carrot, steamed and diced
  • 2 sticks (1 cup) salted butter, diced
  • 2/3 cup sugar
  • 6 tablespoons flour
  • 2 teaspoons vanilla extract
  • 7 large eggs (or 6 jumbo)
  • Souffle Topping, recipe follows
  • Souffle Topping:
  • 1 1/2 cups corn flakes (crunched up)
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).

  • Preheat oven to 350 degrees F.

  • Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.

Souffle Topping:
  • Toss the corn flakes, brown sugar, and butter together until all is coated.

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4.9 8
I've been making this every holiday since 2009, so I guess it's past time to leave a review. This dish is fabulous, every time I serve it I get more compliments on it than any other dish I prepare. It's simple and elegant! I follow the directions exactly and it comes out perfect every time. I like to add nutmeg to the base during Christmas, and if you want a fluffier consistency leave the eggs out till they are room temperature. A fun and delicious alternative to candied yams or sweet potato casseroles. item not reviewed by moderator and published
2nd time making this and I'm pretty sure it was even better. Found that chilling the topping in the fridge while the soufflé was cooking made for easier crumbling :-). It's very worth the time to make this. Enjoy!! item not reviewed by moderator and published
I'be had to share this recipe with so many people, it pains me to tell them it'seems not mine. item not reviewed by moderator and published
Absolutely mouth watering! I researched several butternut squash souffle recipes before deciding on this one. No one recipe was alike. The deciding factor for this one were the rave reviews. Well, I'd like to add to those reviews. I would not change one single thing about this recipe. It is simple to prepare and delicious to eat! item not reviewed by moderator and published
Tried this a few years ago and it was great! Have been asked to make it again this year, takes a little more time, but well worth it. item not reviewed by moderator and published
Absolutely amazing!! Brought this to work for a party and everyone wanted the recipe! Would not change a thing! item not reviewed by moderator and published
Terrific but needs some tweaking for my taste. 1. Add about 1/2 cup OJ or 1/2 orange 2. Total about 2.5 to 3 lbs carrots and squash. If not enough squash then add carrots to make up difference 3. start with 1 tsp vanilla and add more to your taste. 4. Go light on sugar 5. Did not use topping did not want it so sweet. 6. Would probably add topping if using for Thanksgiving 7. 50 60 min was sufficient for baking 8. Easy made day ahead and baked and then reheated to serve used Microwave. item not reviewed by moderator and published
This was a first time try for me and it was absolutely awesome. It seemed to take a bit longer than the recipe stated, but came out beautifully. It was a hit on Thanksgiving. item not reviewed by moderator and published

Not what you're looking for? Try:

Butternut Squash Tart with Chile Honey

Recipe courtesy of Food Network Kitchen