Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Butternut Squash Souffle Side Dish

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.81

$0.81 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,French,European
spoonacular Score:44%

Spoonacular Score: 44%

 

You can never have too many Mediterranean recipes, so give Butternut Squash Souffle Side Dish a try. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs 81 cents per serving. This hor d'oeuvre has 234 calories, 6g of protein, and 18g of fat per serving. If you have butter to grease the ramekins, butternut squash, nutmeg, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user zulmia. From preparation to the plate, this recipe takes around 45 minutes. Similar recipes include Butternut Squash Souffle Side Dish, Side Dish Saturdays: Twice Baked Butternut Squash, and Easy Butternut Squash Skillet – My New Favorite Side Dish.

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try La Marca. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

La Marca

Flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast.

» Get this wine on Amazon.com

Ingredients

Servings:
some
some butter to grease the ramekins
butter to grease the ramekins
0.5
0.5  butternut squash
butternut squash
0.5 tsps
0.5 tsps cinnamon
cinnamon
3
3  egg whites
egg whites
2
2  egg yolks
egg yolks
0.5 tsps
0.5 tsps ground ginger
ground ginger
0.5 cup
0.5 cup heavy cream
heavy cream
0.25 tsps
0.25 tsps nutmeg
nutmeg
some
some splash of vanilla extract
splash of vanilla extract
0.25 cup
0.25 cup whole milk
whole milk
some butter to grease the ramekins
some
butter to grease the ramekins
0.5  butternut squash
0.5
butternut squash
0.5 tsps cinnamon
0.5 tsps
cinnamon
3  egg whites
3
egg whites
2  egg yolks
2
egg yolks
0.5 tsps ground ginger
0.5 tsps
ground ginger
0.5 cup heavy cream
0.5 cup
heavy cream
0.25 tsps nutmeg
0.25 tsps
nutmeg
some splash of vanilla extract
some
splash of vanilla extract
0.25 cup whole milk
0.25 cup
whole milk

Equipment

baking sheet
baking sheet
oven
oven
ramekin
ramekin
sauce pan
sauce pan
blender
blender
spatula
spatula
whisk
whisk
bowl
bowl
baking sheet
baking sheet
oven
oven
ramekin
ramekin
sauce pan
sauce pan
blender
blender
spatula
spatula
whisk
whisk
bowl
bowl


Instructions

  1. Puree butternut squash with blender and set aside to let cool.
  2. In a small saucepan, heat cream, milk, nutmeg, cinnamon, ginger and vanilla to a simmer.
  3. Meanwhile, in a separate bowl, whisk yolks and sugar until pale yellow.
  4. Add a cup of the hot cream mixture very slowly into yolks while continuing to whisk.
  5. Then add yolks and cream back to saucepan and keep stirring over low heat.
  6. Mixture should thicken in a few minutes, then turn off heat and incorporate into squash puree.
  7. Preheat oven to 375 degrees, making sure the rack is near the bottom.
  8. Place a baking sheet in the oven.
  9. Butter your ramekins and dust the insides and rims with sugar.
  10. Then take egg whites in a clean bowl and whisk until glossy. It should form stiff peaks when you remove your whisk from the bowl, and should be able to hold the weight of an egg.
  11. Use a spatula to combine the egg whites scoop by scoop into the squash mixture, making sure they form a fully homogeneous mixture, but do not overmix.
  12. Carefully scoop your mixture into the ramekins up to the rims.
  13. Bake on lower rack for about 25 minutes, or until tops are golden brown.
  14. They should rise, but with firm tops and jiggly centers.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.81
Ingredient
some butter to grease the ramekins
½ butternut squash
½ teaspoons cinnamon
3 egg whites
2 egg yolks
½ teaspoons ground ginger
½ cups heavy cream
¼ teaspoons nutmeg
some splash of vanilla extract
¼ cups whole milk
Price
$0.17
$0.82
$0.04
$0.55
$0.48
$0.12
$0.65
$0.04
$0.30
$0.08
$3.25

Nutritional Information

Quickview
234 Calories
6g Protein
17g Total Fat
13g Carbs
5% Health Score
Limit These
Calories
234k
12%

Fat
17g
27%

  Saturated Fat
10g
66%

Carbohydrates
13g
5%

  Sugar
4g
5%

Cholesterol
143mg
48%

Sodium
91mg
4%

Alcohol
0.34g
2%

Get Enough Of These
Protein
6g
13%

Vitamin A
10683IU
214%

Vitamin C
19mg
24%

Manganese
0.33mg
17%

Selenium
11µg
16%

Vitamin B2
0.25mg
14%

Vitamin E
1mg
13%

Potassium
435mg
12%

Phosphorus
104mg
10%

Folate
40µg
10%

Calcium
100mg
10%

Magnesium
39mg
10%

Vitamin B6
0.2mg
10%

Vitamin B1
0.13mg
8%

Vitamin B5
0.83mg
8%

Fiber
2g
8%

Vitamin D
1µg
8%

Vitamin B3
1mg
6%

Iron
1mg
6%

Vitamin B12
0.33µg
6%

Copper
0.09mg
4%

Zinc
0.51mg
3%

Vitamin K
2µg
2%

covered percent of daily need

Related Recipes