Butternut Squash Soufflé will add gourmet flair to your holiday table – but I promise it is so easy. With a sweet nutty taste similar to pumpkin, butternut squash is a good source of fiber and carotenoid antioxidants. This dish is also vegetarian and diabetic friendly! Look for packages of peeled, cubed squash in the produce section for extra ease – Shhhh; your secret is safe with me!
Butternut Squash Souffle from Holly Clegg’s Trim and Terrific Too Hot in the Kitchen cookbook
Had extra butternut squash and made this creamy yummy casserole.
Makes 4 (3/4-cup) servings
3 cups cubed peeled butternut squash
1/4 cup sugar
1/4 cup skim milk
1 teaspoon vanilla extract
Salt to taste
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup crushed honey nut toasted whole grain oat cereal
1 tablespoon light brown sugar
1. Preheat oven 400°F. Coat 1-quart baking dish with nonstick cooking spray.
2. Place butternut squash in microwave-safe bowl with a little water, microwave until soft, 6-8 minutes. Drain and mash.
3. In prepared dish, combine mashed squash, sugar, milk, vanilla, salt, flour, nutmeg, cinnamon and egg, mixing well. Combine cereal and brown sugar. Sprinkle on top. Bake 20 minutes or until set.
Nutritional information per serving: Calories 162 Calories from fat 9% Fat 2g Saturated Fat 0g Cholesterol 53mg Sodium 61mg Carbohydrate 35g Dietary Fiber 3g Sugars 21g Protein 4g Dietary Exchanges: 1 1/2 starch, 1 other carbohydrate
Spicy Advice: Butternut squash has a sweet, nutty taste similar to pumpkin.
Visit Holly’s website for more healthy holiday recipes.
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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