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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
SERVES 10
Ingredients
- 1/2 cup flour
- 1/4-1/2 cup sugar
- 1/2 cup oil
- 3 eggs
- 1 1/2 cups milk
- 1-1 1/2 lb butternut squash or
2 (12 ounce) boxes frozen squash, thawed
- 2 tablespoons cinnamon sugar (optional)
Directions
1
preheat oven to 350.2
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
Scrape flesh from skin- should be 3-4 cups.4
beat together flour, sugar, oil, eggs, and milk.5
add squash and mix well.6
bake in 9x13 glass or ceramic baking dish for 60 minutes.7
can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).
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More recipes like this one:
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Whole-Grain Zucchini Banana Bread
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Dinner Party
- Dietary > Kid Pleaser
- Dietary > Kosher
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: GourmetGradStudent
On Feb 28, 2009
I've made this 4 or 5 times. I don't have much of a sweet tooth, but sometimes I crave something sweet in the evenings. This really satisfies the craving. It is kind of like a butternut squash pudding.
From: caetb
On Feb 27, 2009
I made the recipe just as it's written, with the lower amount of sugar, and loved it. So did my husband. What a nice, different, not everyday way to use squash. And it was super easy. The ony reason I didn't give 5 stars is because my chidren didn't care for it.
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!!
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.
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