Ingredients for Butternut Squash Souffle Or Kugel
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 4 large eggs
- 2 cups milk (or dairy-free mocha mix)
- 3-4 cups cooked butternut squash (fresh or frozen)
- Optional: Cinnamon sugar for topping
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Butternut Squash Souffle Or Kugel? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Butternut Squash Souffle Or Kugel
- Preheat oven to 350°F (175°C).
- Prepare the butternut squash: If using fresh, microwave on high for 15 minutes, cut in half, remove seeds, and place cut-side down in a small dish with 1/4 cup of water. Cover with plastic wrap. If using frozen, thaw completely.
- Scoop out the cooked squash flesh; you should have approximately 3-4 cups.
- In a large bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup vegetable oil, 4 large eggs, and 2 cups milk (or dairy-free mocha mix).
- Gently fold in the prepared butternut squash.
- Pour the batter into a greased 9x13 inch glass or ceramic baking dish.
- Bake for 60 minutes. For an extra touch of warmth, sprinkle with cinnamon sugar after 30 minutes of baking.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
13g
Carbs
5g
