Butternut Squash Souffle
Had extra butternut squash and made this creamy yummy casserole. I love easy butternut squash recipes and you’ll especially like this creamy casserole.  Pick up pre-cut butternut squash for short cut. This is a diabetic butternut squash recipe also.
Servings
4(3/4 cup) servings
Servings
4(3/4 cup) servings
Ingredients
  • 3cups cubed peeled butternut squash
  • 1/4cup sugar
  • 1/4cup skim milk
  • 1teaspoon vanilla extract
  • salt to taste
  • 1tablespoon all-purpose flour
  • 1/4teaspoon ground nutmeg
  • 1/2teaspoon ground cinnamon
  • 1 egg
  • 1/4cup crushed honey nut toasted whole grain oat cereal
  • 1tablespoon light brown sugar
Instructions
  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.
Recipe Notes

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: If you never had butternut squash, it has a sweet, nutty taste similar to pumpkin. I think this healthy butternut squash casserole will quickly become a staple holiday side.