Roasted Butternut Squash Soufflé

Elevate Your Culinary Repertoire with the Divine Roasted Butternut Squash Soufflé

Dive into the world of culinary sophistication with our Roasted Butternut Squash Soufflé, a dish that seamlessly combines the earthy sweetness of butternut squash with the ethereal lightness of a classic soufflé. Elevate your dining experience with this show-stopping recipe that effortlessly blends comfort and elegance. Whether you’re a seasoned chef or a home cook eager to impress, this soufflé promises to be the pièce de résistance of your next gathering.


For Roasting the Butternut Squash:

  • 1 large butternut squash, peeled, seeded, and diced
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • Salt and black pepper to taste

For the Soufflé Base:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk, warmed
  • 1 cup roasted butternut squash puree
  • 1/2 teaspoon nutmeg, freshly grated
  • Salt and white pepper to taste
  • 4 large egg yolks
  • 5 large egg whites

For Serving (Optional):

  • Fresh thyme leaves
  • Grated Parmesan or Gruyere cheese


Roasting the Butternut Squash:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the diced butternut squash with olive oil, maple syrup, salt, and black pepper.
  3. Spread the squash evenly on a baking sheet and roast for 25-30 minutes or until tender, stirring halfway through.
  4. Once roasted, transfer the squash to a blender or food processor and puree until smooth.

Preparing the Soufflé Base:

  1. In a saucepan, melt butter over medium heat. Add flour and whisk continuously to create a roux. Cook for 2-3 minutes until it turns a light golden color.
  2. Gradually add warm milk to the roux, whisking constantly to avoid lumps. Continue to cook until the mixture thickens, about 5 minutes.
  3. Stir in the roasted butternut squash puree, nutmeg, salt, and white pepper. Cook for an additional 2-3 minutes, ensuring a smooth consistency.
  4. Remove the mixture from heat and let it cool slightly.
  5. Whisk in the egg yolks one at a time until well incorporated.

Creating the Soufflé Batter:

  1. Preheat your oven to 375°F (190°C). Butter and lightly coat the inside of soufflé dishes with grated Parmesan or Gruyere cheese.
  2. In a clean, dry bowl, beat the egg whites until stiff peaks form.
  3. Gently fold one-third of the egg whites into the butternut squash mixture to lighten it.
  4. Carefully fold in the remaining egg whites until no white streaks remain.
  5. Pour the soufflé batter into the prepared dishes, filling them three-quarters full.

Baking the Soufflé:

  1. Place the soufflé dishes on a baking sheet and bake in the preheated oven for 25-30 minutes or until the tops are golden brown and the soufflés have risen.
  2. Resist the temptation to open the oven door during baking to maintain the soufflés’ structure.
  3. Remove from the oven and serve immediately.

Cook Notes

  • Be gentle when folding the egg whites into the soufflé base to preserve the light and airy texture.
  • Ensure the soufflé dishes are buttered and coated with cheese to help the soufflés rise properly.
  • Serve the soufflés immediately, as they are at their peak just out of the oven.


Herbaceous Delight:

  • Infuse the soufflé base with chopped fresh herbs such as thyme, sage, or rosemary for a fragrant twist.

Cheesy Elegance:

  • Fold in grated Parmesan, Gruyere, or sharp cheddar into the soufflé base for an extra layer of richness.

Nutty Crunch:

  • Add a handful of toasted chopped nuts, such as pecans or walnuts, to the soufflé batter for a delightful crunch.

Keto Version

Cauliflower Collaboration:

  • Replace the butternut squash with roasted cauliflower puree for a keto-friendly alternative.

Almond Flour Alchemy:

  • Use almond flour instead of all-purpose flour in the roux to maintain a low-carb profile.

Creamy Goodness:

  • Increase the richness by incorporating cream or coconut milk instead of whole milk.

Low-Carb Version

Veggie Medley:

  • Introduce sautéed spinach, mushrooms, or bell peppers to the soufflé base for a low-carb vegetable infusion.

Coconut Flour Charm:

  • Experiment with coconut flour in place of all-purpose flour for a lower-carb option.

Feta Finesse:

  • Crumble feta cheese into the soufflé batter for a tangy and savory low-carb twist.

In the realm of culinary endeavors, the Roasted Butternut Squash Soufflé stands as a beacon of both indulgence and innovation. Whether you follow the classic recipe, venture into keto and low-carb adaptations, or explore tantalizing variations, each delicate spoonful is a testament to the artistry of combining flavors and textures.

As you savor the light, airy elegance of the soufflé, may it become a centerpiece of your gatherings, evoking admiration and delight. Share it with friends and family, and relish the joy that comes from creating a dish that seamlessly marries comfort and sophistication. Here’s to the art of soufflé-making, the pleasure of savoring, and the endless possibilities that unfold in your culinary adventures. Enjoy the sublime experience of Roasted Butternut Squash Soufflé!

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