Butternut Squash Soufflé

Holly Clegg
  • Yield: 4 servings


3cups cubed peeled butternut squash
1/4cup sugar
1/4cup skim milk
1teaspoon vanilla extract
-- Salt to taste
1tablespoon all-purpose flour
1/4teaspoon ground nutmeg
1/2teaspoon ground cinnamon
1-- egg
1/4cup crushed honey nut toasted whole grain oat cereal
1tablespoon light brown sugar


  1. Preheat oven 400F. Coat 1-quart baking dish with nonstick cooking spray.
  2. Place butternut squash in microwave-safe bowl with a little water, microwave until soft, 6-8 minutes. Drain and mash.
  3. In prepared dish, combine mashed squash, sugar, milk, vanilla, salt, flour, nutmeg, cinnamon and egg, mixing well. Combine cereal and brown sugar. Sprinkle on top. Bake 20 minutes or until set.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 162
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 53mg
  • Sodium 61mg
  • Carbohydrate 35g
  • Fiber 3g
  • Sugars 21g
  • Protein 4g