High Holiday Recipe: Butternut Squash Soufflé

High Holiday Recipe: Butternut Squash Soufflé

By Jennifer Winters, Kiddush Committee

Try this sweet, seasonal soufflé for your high holiday table, break fast, or even Thanksgiving. If you tried this at the WJC BBQ, you know how yummy it is!



  • 1 large butternut squash, peeled, seeded, and cubed (or use 12-16-oz frozen )
  • 1 to 2 tablespoons olive oil
  • 1/2 cup melted butter or margarine
  • 1-1/2 cups milk or non-dairy cream/pareve milk
  • 3 eggs
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 pinch ground cinnamon, or to taste


  • Preheat oven to 400 degrees F
  • Mix cubed squash with olive oil and roast for 30-45 minutes until soft and beginning to brown. Lower oven to 350.
  • Mix squash and melted butter or margarine together in a bowl.
  • Stir milk or cream, eggs, sugar, flour, cinnamon, and vanilla extract together in a bowl until combined; add squash mixture. Spray pie plate or pan and bake in the preheated oven until top is golden brown, about 1 hour.

Optional Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter or margarine, softened
  • 1/3 cup white sugar


  • Mix crumbs, butter or margarine and sugar in a bowl. Press mixture into a 9-inch pie plate. Use hands to press the crumbs down firmly. Pour batter over top and bake.

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