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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

⁽²⁴⁾ 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

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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Featured Reviews for This Recipe

From: mayness

On Oct 22, 2009

I made this with "Buttercup" squash - similar to acorn squash. It's a fairly sweet squash so I used 1/4 cup sugar (brown sugar, actually) and it was plenty. I'm not sure I'd make it again, but it was pretty good.

0 people found this review helpful

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From: sherrirod

On Sep 21, 2009

I grew Butternut squash this summer and was looking for a variety of ways to fix it. DH and I both really liked this recipe. I served some warm as a sweet side with a very savory dinner. Perfect! DH is anxious for it to chill so he can have it again for desert with coolwhip. He's declared this his favorite use of the squash so far.

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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!!

6 people found this review helpful

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From: Chef #626473

On Nov 3, 2008

I made this using egg whites, splenda, wheat flour, and applesauce (instead of oil) and it was absolutely delicious!! it was good hot, but it was REALLY good cold with cool whip on top! Similar to pumpkin pie! I also used frozen squash and it was just fine. I'm going to add this to my recipe box!!!

3 people found this review helpful

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