Side Items

Butternut Squash Souffle takes several minutes to prepare.

Butternut Squash Souffle takes 45 minutes to cook.

Butternut Squash Souffle makes 8 servings.

The ingredients for Butternut Squash Souffle are:

Egg, fresh, 3 extra large (remove)
Cinnamon, ground, 0.50 tbsp (remove)
Nutmeg, ground, 0.25 tbsp (remove)
Butternut Squash, 454 (remove)
Granulated Sugar, 0.25 cup (remove)
Flour, white, 0.25 cup (remove)
Beneprotein - 2 scoops
Wild Harvest Organic Soymilk Plain, 0.50 cup (remove)
Salt, .25 tsp (remove)
Baking Powder, .5 tsp (remove)
Egg Whites - (All Whites) 100% Liquid Egg Whites, .5 cup (remove)

Here is how you make Butternut Squash Souffle:

Set oven to 325 degrees. Cut, clean out seeds and bake a butternut squash in a baking dish with 1/2 cup of water for one hour. Scoop out soft flesh when tender. Discard skin. Mix or blend with the rest of the ingredients. Pour into a baking dish and bake at 325 degrees for 45 minutes.

The nutritional information for Butternut Squash Souffle is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 113.3

• Total Fat: 2.6 g
• Cholesterol: 89.9 mg
• Sodium: 163.8 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 2.1 g
• Protein: 7.1 g