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Nutrition Facts

Serving Size 1 (121g)

Recipe makes 10 servings

Calories 204
Calories from Fat 124 (60%)
Amount Per Serving %DV
Total Fat 13.8g 21%
Saturated Fat 2.7g 13%
Monounsaturated Fat 4.0g
Polyunsaturated Fat 6.3g
Trans Fat 0.0g
Cholesterol 68mg 22%
Sodium 40mg 1%
Potassium 242mg 6%
Total Carbohydrate 16.9g 5%
Dietary Fiber 1.1g 4%
Sugars 6.1g
Protein 4.2g 8%

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Butternut Squash Souffle or Kugel

Recipe #108926 | 1¼ hours | 10 min prep | add private note
(14) RATE IT NOW Print Recipe

By: MSMD310
Jan 20, 2005

This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!

SERVES 10 (change servings and units)

Ingredients

Directions

  1. 1
    preheat oven to 350.
  2. 2
    if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
  3. 3
    Scrape flesh from skin- should be 3-4 cups.
  4. 4
    beat together flour, sugar, oil, eggs, and milk.
  5. 5
    add squash and mix well.
  6. 6
    bake in 9x13 glass or ceramic baking dish for 60 minutes.
  7. 7
    can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

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Featured Reviews for This Recipe

From: pha

On Mar 11, 2008

Used fresh squash and followed microwave directions given-perfect. I like squash and found this recipe really delicious. My husband does not like squash and did think that this was O.K.

0 people found this review helpful

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    • From: Chef #701543

    On Jan 18, 2008

    This is absolutely delicious. I use less oil and add spices (cinnamon, cloves, nutmeg, and sometimes ginger) and this comes out with the taste and texture of pumpkin pie, but infinitely healthier.

    1 person found this review helpful

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    • reviewer icon

    From: brokenburner

    On Nov 25, 2007

    This is awesome! I used frozen squash and subbed applesauce for the oil, Splenda for the sugar, egg whites for the eggs, and used fat-free soy milk... I was a little afraid of what the final product would look like, but it was wonderful. It was great hot AND cold! Thanks for posting!!

    3 people found this review helpful

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    • From: EinyOpi

    On Dec 3, 2007

    I really wanted to love this recipe but it was just OK. It had an overwhelming taste of the oil to it. I would also have made it in a smaller pan to make it taller...it was very flat. Just not a winner for me.

    2 people found this review helpful

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    • Read all 14 reviews

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