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Squash Soufflé
Roux Thanksgiving Community Cookbook
recipe
Squash Soufflé
Lisa Grimm
Lisa Grimm
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My mom's squash soufflé is the dish that is always scraped clean at Thanksgiving. If there are more than six guests, she will make two and sometimes my cousin will claim half of the second one for himself. This is her recipe word for word (as you can see). At the end, there are instructions for making it ahead of time, freezing, reheating, etc because moms know all the secrets for making Thanksgiving easier. Thanks to my nephew Beau for the beautiful drawing.
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You Need

  • 2 packages of frozen mashed butternut squash defrosted or 1 box of fresh cubed butternut squash microwaved until fairly soft
  • 1 stick of butter melted
  • 1/2 cup of AP flour
  • 1/2 cup sugar
  • 3 eggs beaten
  • 1 can of evaporated milk (whole or fat free, both are fine)

    • How To

    1. Blend all the ingredients and pour into a greased pan and bake at 350 degrees until a knife inserted into the center comes out clean approx 40-50 minutes or continue to bake as long as an hour.
    2. May be prepared 1 day ahead and baked day off OR may be baked 1 -2 days ahead and reheated OR may be baked and frozen then defrosted overnight and reheated.