Praline-Topped Butternut Squash Souffle recipe

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Ingredients

2 (12 ounce) packages frozen cooked butternut squash
¼ cup butter
1 teaspoon salt
2 eggs, slightly beaten
½ cup firmly packed brown sugar
½ cup chopped pecans
3 tablespoons softened butter
½ teaspoon ground cinnamon

Nutrition Info

239.4 calories
carbohydrate: 23.1 g
cholesterol: 73.2 mg
fat: 16.3 g
fiber: 3.1 g
protein: 3.4 g
saturatedFat: 7.2 g
servingSize: -
sodium: 385.3 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat, cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined, pour into a 1-quart casserole dish.

  3. Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl, sprinkle over squash mixture.

  4. Bake in the preheated oven until bubbling, about 30 minutes.

Recipe Yield

1 casserole dish

Recipe Note

This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like texture that is sure to please even the pickiest eaters!

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