Roasted Butternut Squash Souffle

A great side dish to impress. Good for potlucks and holiday meals.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.

Step: 2

Place butternut squash, cut-side down, onto the prepared baking sheet.

Step: 3

Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.

Step: 4

Sift flour, baking powder, and salt together in a bowl.

Step: 5

Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.

Step: 6

Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.

Step: 7

Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

Per Serving: 259 calories; protein 4.2g; carbohydrates 32.9g; fat 13.6g; cholesterol 100.3mg; sodium 138.1mg.

Getting stay in and make food your dinner instead of eat in the evening out is good a step in the best direction if you’re focusing on eating healthier. There’s no best way to know precisely what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .