25 Reviews of Butternut Squash Souffle or Kugel

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.

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!!!

From: Sonata

On Oct 13, 2005

Yum! This got 5 stars from my whole family. I halved the recipe and we finished it off in one meal. I used brown sugar instead of white, and used the lower amount. Next time, and there definitely will be a next time, I may try using sweet potatoes or pumpkin instead of(or in combination with) the squash.

From: Karen67

On Nov 7, 2007

Wow! Wonderful flavor and so easy too. I had about 1/4 of a large butternut squash leftover from another recipe, which totally to about 1 1/2 cups. I cut everything else in half and only used one egg. I used a 8x8 square dish, but next time I would use something even smaller since my souffle was only about 1 inch thick. I did sprinkle it with cinnamon about halfway through the cooking. I think this would be a great way to introduce a non-adventurous veggie eater to squash.

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.

From: Kaarin

On Jan 14, 2006

This was superb! I used a large buttercup squash which I baked in the oven. I used almost a 1/2 c. sugar and sprinkled the cinnamon sugar on top-my daughter loved it! Thanks!

From: Chef 148068

On Oct 18, 2005

Ditto. Made just as directed using 1/4 cup sugar. I was not preapred for this ti be szxo darn good! The sweetie ate almost all of it! It was FAB!

From: Elisa72

On Jun 19, 2006

Hubby and I enjoyed this very much! The squash-hating children didn't care for it...I guess because you can actually taste the squash. I used 1/2 cup of white sugar, and am looking forward to trying this with a variety of sweeteners, such as brown sugar, maple syrup and honey.

From: Chef #249507

On Oct 5, 2005

This was incredible. Easy to make. Beautiful color, fluffy and eggy under top layer, sweet, perfect for the holidays. Thank you!