Praline-Topped Butternut Squash Souffle

This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like texture that is sure to please even the pickiest eaters!

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.

Step: 3

Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.

Step: 4

Bake in the preheated oven until bubbling, about 30 minutes.

Per Serving: 239 calories; protein 3.4g; carbohydrates 23.1g; fat 16.3g; cholesterol 73.2mg; sodium 385.3mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .