Acorn Squash Souffle Recipes

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ACORN SQUASH SOUFFLé



Acorn Squash Soufflé image

Serves: 4-6

Provided by Anna

Categories     Casseroles     Sides/Salads/Veggies

Number Of Ingredients 10

2-3 acorn squash, halved, seeds and pulp scraped out and discarded
2 eggs
2 tablepoons heavy cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
Coconut oil or butter for greasing the baking dish
1 cup pecan pieces for topping

Steps:

  • Preheat oven to 400 degrees. On a foil lined baking sheet, place acorn squash halves face down. Roast in oven 30-40 minutes, or until flesh of squash is soft and can be easily pierced with a fork. Let cool, then scoop out squash flesh into a large mixing bowl. Turn down oven to 350 degrees.
  • In the mixing bowl, add to squash the eggs, heavy cream, melted butter, vanilla, cinnamon, allspice, and salt, mixing thoroughly with a whisk to break up all the chunks of squash into a smooth, even texture. Pour into a baking dish greased with coconut oil or butter. Cook in oven for 30 minutes, or until casserole is turning slightly golden brown on top. Meanwhile, toast pecan pieces in a sauté pan on medium high heat for 4-6 minutes, tossing often and being careful not to burn. Top casserole with toasted pecan pieces and serve.

ACORN SQUASH SOUFFLE



Acorn Squash Souffle image

Provided by pistachioicecream

Time 2h

Yield 4

Number Of Ingredients 9

2 small (3/4 lb size) acorn squash
4 teaspoons brown sugar
1 pinch fresh grated nutmeg
1/8 teaspoon salt
4 tablespoons butter
1/4 teaspoon ground cinnamon
1 large egg, separated
1 egg white
freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch water in a baking dish and bake for 30 minutes. Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter in each half. Bake again for 30 minutes or until flesh is tender. Cool for 30 minutes. Carefully remove squash from baking pan and pour butter into a bowl. Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl. In blender or food processor, puree the squash with the reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl. Whip the egg whites with the salt until it forms stiff peaks. FOLD into the puree. Work quickly but carefully, preserving the egg white volume. Pour souffle mixture into squash skin halves and bake 25 minutes or until the tops are brown and beginning to crack. Serve immediately.

Nutrition Facts :

ACORN SQUASH SOUFFLE



Acorn Squash Souffle image

This sweet squash souffle is everything you've been craving.

Provided by Recipe by Whitney Miller

Categories     Dessert

Number Of Ingredients 7

2 medium acorn squash
1 cup (2 sticks) butter
4 large eggs
6 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/4 cups pure cane sugar
1/4 teaspoon ground cinnamon, plus more for garnish

Steps:

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Cut the acorn squash into halves. Scrape out the seeds and stringy membrane from the centers and discard. Place the halves cut side down on the parchment paper.
  • Bake for about 1 hour, until soft. Let stand for 10 minutes to cool slightly. Carefully scoop out the flesh while keeping the shell intact. Transfer the pulp to the bowl of a food processor. Reserve the shell. Puree the pulp until smooth. Transfer the pulp to cheesecloth and gently squeeze to remove excess juices. Return the puree to the food processor. (Pulp should measure about 4 cups total.)
  • In a small microwave-safe bowl, melt the butter and then let cool slightly.
  • Add the eggs, flour, baking powder, sugar, and cinnamon to the squash in the food processor bowl. Process until well mixed. Add the melted butter. Pulse until smooth.
  • Place the squash shells in glass baking dishes. (You may need to use two 9 x 13-inch pans.) Spoon the squash mixture into the shells. Sprinkle the tops with cinnamon. Bake at 400 degrees F for 15 minutes. Reduce the heat to 350 degrees and bake for 25 to 30 minutes, until set. Serve immediately.

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  • Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

WINTER SQUASH SOUFFLé



Winter Squash Soufflé image

Categories     Milk/Cream     Mixer     Egg     Side     Bake     Thanksgiving     Vegetarian     Squash     Fall     Winter     Swiss Cheese     Nutmeg     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 11

3 tablespoons unsalted butter plus additional for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 (12-ounce) package frozen winter squash purée, thawed
1 cup coarsely grated Swiss cheese (1/4 pound)
1 tablespoon packed brown sugar
3/4 teaspoon salt, or to taste
1/4 teaspoon cayenne
3/4 teaspoon freshly grated nutmeg
3 large egg yolks
4 large egg whites

Steps:

  • Generously butter a 2-quart shallow ceramic or glass baking dish.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.
  • Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

BAKED ACORN SQUASH



Baked Acorn Squash image

This is a very easy and yummy vegetable side dish to make!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 5

2 acorn squash, halved and seeded
salt and pepper to taste
¼ cup butter, diced
6 tablespoons firmly packed brown sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash in a shallow baking pan, cut side down.
  • Bake in preheated oven for 30 minutes, or until tender.
  • Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
  • Bake for 20 minutes more.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 56.7 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 11.2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.4 mg, Sugar 19.8 g

SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )



Squash Souffle ( Acorn, Butternut or Hubbard ) image

Make and share this Squash Souffle ( Acorn, Butternut or Hubbard ) recipe from Food.com.

Provided by Olha7397

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 1/2 lbs hubbard squash or 2 1/2 lbs butternut squash, peeled, seeded and cut into 2-inch chunks
3 tablespoons butter
1 tablespoon vegetable oil
1/4 cup flour
3/4 cup milk
1/4 cup heavy cream
4 eggs, separated, plus
1 egg white
2 teaspoons sugar
1/2 teaspoon freshly grated nutmeg
salt
fresh ground white pepper

Steps:

  • Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
  • Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
  • Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
  • In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
  • With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
  • Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
  • Best Recipes from Time Life Books.

WINTER SQUASH SOUFFLE BAKE



Winter Squash Souffle Bake image

This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 5 servings.

Number Of Ingredients 8

4 large eggs
2 packages (12 ounces each) frozen cooked winter squash, thawed
1/4 cup butter, melted
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Steps:

  • Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

YUMMY SQUASH SOUFFLE



Yummy Squash Souffle image

Yummy family favorite for any age.

Provided by Publik119

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package frozen butternut squash
½ cup melted butter
1 ½ cups milk
3 eggs
½ cup white sugar
½ cup all-purpose flour
½ teaspoon vanilla extract
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place unopened frozen squash package on a microwave-safe plate with directions side up. Cook on high, 4 to 6 minutes. Rest in microwave, 1 to 2 minutes. Carefully remove plate from microwave. Mix squash and melted butter together in a bowl.
  • Stir milk, eggs, sugar, flour, and vanilla extract together in a pan until combined; add squash mixture. Sprinkle cinnamon across the top.
  • Bake in the preheated oven until top is golden brown, about 1 hour.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 27 g, Cholesterol 103.9 mg, Fat 14.4 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 8.5 g, Sodium 127.8 mg, Sugar 14.8 g

YELLOW SUMMER SQUASH SOUFFLE



Yellow Summer Squash Souffle image

I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.

Provided by ejnei

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs yellow squash, sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon sugar
6 tablespoons butter, melted
3 tablespoons flour
2 eggs, slightly beaten
1 cup milk
1/2 lb sharp cheddar cheese, grated
1/2 box Ritz cracker, crumbled

Steps:

  • Combine first four ingredients and simmer with water to cover for 20 minutes.
  • Drain and mash.
  • Add flour, eggs, milk, cheese and 3T butter.
  • Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
  • Melt remaining 3T butter and mix with cracker crumbs.
  • Top the casserole with the cracker crumb mixture and bake 10 more minutes.

ACORN SQUASH WITH POLENTA SOUFFLé AND PULLED PORK



Acorn Squash With Polenta Soufflé and Pulled Pork image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 7h30m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons mild paprika
1 tablespoon black pepper
1 tablespoon chili powder
1/2 tablespoon garlic powder
1/2 tablespoon cumin powder
1/2 tablespoon sugar
1 tablespoon salt
1 Boston butt (pork-shoulder roast with bone, 6 to 7 pounds)
2 cups hickory, apple or cherry wood chips
6 small acorn squash
4 tablespoons butter
4 tablespoons butter
1/4 cup masa harina (corn flour)
1/4 cup yellow cornmeal
1/2 cup milk
3 eggs, separated
1 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • To make the pulled pork, combine the spices and sugar, rub them all over the pork roast and refrigerate overnight.
  • Soak the wood chips in water 20 minutes before cooking. When ready to cook, partly fill a metal bowl with water. In the bottom of a charcoal grill, surround the bowl with charcoals. Ignite the coals, and when they are white, place the roast, fat side up, over the bowl and add some wood chips to the fire. Cook, covered, 4 to 6 hours, adding wood chips and charcoal every hour as needed, until the roast has reached an internal temperature of 185 degrees. Allow it to cool for an hour before removing the fat and pulling the pork into pieces.
  • Meanwhile, make the acorn squash. Preheat oven to 350 degrees. Slice off the tops of the squash and enough off the bottoms to make them sit flat. Scoop out the seeds and rub about 2 teaspoons of butter inside each. Roast for 40 minutes and keep warm.
  • To make the polenta souffle, melt the butter in a medium pan. Stir in the corn flour and cornmeal and cook over medium heat for 2 minutes. Mix in the milk and 1 cup water and cook, stirring, 5 minutes.
  • Remove from heat. Beat 2 tablespoons water into egg yolks, then stir thoroughly into the flour mixture. Add the salt and pepper.
  • Meanwhile, whisk the egg whites until they form stiff but not dry peaks; gently mix them into the polenta, using a wooden spoon.
  • Place about cup of the pulled pork in each squash, and over that, spoon in 1/4 to 1/2 cup of the souffle mixture. Bake until the souffle has become puffy and brown, 30 to 40 minutes. Serve immediately alongside additional pulled pork.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 13 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 1 gram

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