Butternut Squash Soufflé

  • Yield: 4 servings


3cups cubed peeled butternut squash
1/4cup sugar
1/4cup skim milk
1teaspoon vanilla extract
Salt to taste
1tablespoon all-purpose flour
1/4teaspoon ground nutmeg
1/2teaspoon ground cinnamon
1 egg
1/4cup crushed honey nut toasted whole grain oat cereal
1tablespoon light brown sugar


  1. Preheat oven 400F. Spray a 1-quart baking dish with nonstick cooking spray.
  2. Microwave butternut squash in a dish with shallow water until tender, usually 6-8 minutes. Drain excess water and thoroughly mash.
  3. Mix mashed squash, sugar, milk, vanilla, salt, flour, nutmeg, cinnamon and egg. Sprinkle brown sugar and cereal on top of squash mixture and bake for 20 minutes, until souffle is set.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 162
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 53mg
  • Sodium 61mg
  • Carbohydrate 35g
  • Fiber 3g
  • Sugars 21g
  • Protein 4g