Recipe courtesy of Dave Rubell

Butternut Squash Souffle

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  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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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


  1. 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).
  2. Preheat oven to 350 degrees F.
  3. 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:

  1. Toss the corn flakes, brown sugar, and butter together until all is coated.
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