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Butternut Squash Soufflé


  • 2 cups of butternut squash, boiled, diced (to boil squash: place it in large pan with water, then after boiling for 15 minutes, let it cool, slice (optional), then take off skin and seeds)
  • 1 ½ cup bread crumbs
  • ½ cup margarine (trans fat free)
  • 2 cups 1% milk
  • 1 cup shredded cheese (mozzarella or other of your choice)
  • 4 eggs
  • ½ tsp Salt
  • black pepper and nutmeg to taste


  1. In a blender, mix the squash with milk and egg yolks.
  2. In a non-stick skillet, melt the margarine, then add the bread crumbs and cook it till slightly brown, stirring frequently to brown it evenly.
  3. Mix in a bowl the margarine and bread crumbs mixture with the blender mixture.
  4. Using a beater, beat the egg whites until forming a peak.
  5. Lightly fold into the mixture, the beaten egg whites.
  6. Spray with cooking spray ramekins or a baking sheet, then pour the soufflé. Bake at 350F for 25 minutes. Serve immediately (but even if you don’t, you can keep it refrigerated and still reheat it the day after, it may not be as tall as fresh from the oven).


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).


Makes 10 small soufflés or one large to serve 10 people.

Serving Suggestions

Serve it with a large salad. It goes great with rice too.
Nutrition Facts Servings Per Recipe: 1
Amount Per Serving Calories 167
Total Fat 6.3g
Saturated Fat 2.0g
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.5g
Sodium 427.0 mg
Total Carbohydrate 18.9g
Dietary Fiber 1.4g
Protein 9.1g

Exchanges per Serving

1 Starch
1 Milk
2 Carbohydrate Choice