Ingredients for Applesauce Squash Souffle
- 1.5 lbs cooked butternut squash
- 1/4 cup softened butter
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 large eggs, separated
- 1/4 teaspoon cream of tartar
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How to Make Applesauce Squash Souffle
- Preheat oven to 325°F (160°C).
- In a medium bowl, gently mash 1.5 lbs cooked butternut squash. (If using raw squash, roast or microwave until tender then mash)
- Remove from heat and add softened butter, sugar, and salt. Beat until well combined.
- Whisk in the egg yolks one at a time, mixing well after each addition.
- Gently fold in the applesauce until just combined.
- In a clean, grease-free bowl, beat the egg whites with cream of tartar until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the squash mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Butter a 1-quart souffle dish and wrap the outside with a collar of buttered foil, leaving space at the top for rising.
- Pour the batter into the prepared souffle dish.
- Bake for 35 minutes, or until the souffle is puffed and golden brown, and a knife inserted near the center comes out with a few moist crumbs attached.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
40g
Fat
22g
Carbs
3g
