Butternut Squash Soufflé

Butternut Squash Soufflé

I used to bypass a lot of recipes with the word soufflé in them because I heard making a successful soufflé was too difficult, and you had to tip-toe around the kitchen in fear of them deflating. But then I tried making one and I found out that it wasn’t true!

This super easy version has a rich, silky texture and all of that delicious butternut squash flavor I guarantee you will love. So don’t let the word soufflé scare you away!

A little hint – preparing the soufflés in individual ramekins instead of one big dish, also helps reduce the cooking time and makes for a beautiful presentation.

1 butternut squash, peeled, seeded and chopped into 1-inch pieces
1 stick light butter
2 cups cold whole milk, room temperature
1/4 cup flour
2 tablespoons brown sugar
1 tablespoon nutmeg
1 tablespoon ground black pepper
1 tablespoon Chile powder
6 sage leaves chopped
6 eggs
1 cup grated Gruyère cheese


1) Preheat your oven to 375 degrees.

2) Place the squash on a foil-lined baking pan, and spray an even coat of cooking spray over it. Season generously with the salt, pepper, Chile powder, nutmeg and brown sugar.

3) Roast the squash in the oven for about 30-40 minutes, until it is tender and golden brown. Remove the pan from the oven, and transfer the squash to a food processor. Blend until smooth.

4) Place the chopped sage leaves in the bottom of a small bowl. Melt 3 tablespoons of the butter in a saucepan over medium heat and continue to cook the butter until it turns golden brown. Immediately pour the browned butter into the bowl containing the sage leaves and set aside.

5) Wipe out the saucepan with a paper towel and return it to the stove set to medium heat. Melt the remaining five tablespoons of butter in the pan and stir in the flour, cooking for about one minute.

6) Using a whisk, add the milk ½ a cup at a time to the flour mixture. Continue whisking in the remaining milk, stirring until you end up with a thick, velvety sauce. Remove the pan from the heat and season the sauce with salt and pepper.

7) Add the eggs, cheese, butternut squash, and the brown butter and sage to the sauce, and stir until thoroughly incorporated.

8) Spray six ramekins with cooking spray, and then pour the squash mixture into the ramekins, filling them ¾ of the way full.

9) Bake the soufflés for 20-25 minutes until they’re puffed up and golden brown on top.

10) Remove the soufflés from the oven and serve immediately.


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