Tuesday, May 28, 2013

Baby Butternut Squash Souffle

Now what kind of holiday did I think this was? Thanksgiving? No, Memorial Day, the official kick off to summer. Well, the thing is my excuses are: I saw these adorable, organic, baby butternut squashes for an excellent price while I was shopping. We have been having a very cool and wet spring, so I still needed warming foods. And, we toast marshmallows in summer, right? So mine just happened to be on top of a casserole.

I was originally going to stuff the squashes, which I thought would really add to their cuteness factor. Once I cut them open and de-seeded them, I decided that was not such a good idea. So I placed them face down on a buttered baking sheet and baked them until tender--about 30 minutes. Then one thing led to another. . .

I loved this!

Butternut Squash Souffle
3 pounds butternut squash, baked until tender
1 small (4 1/2 oz.) can evaporated milk
1/4 cup brown sugar
4 Tbsp. butter, softened
2 eggs, lightly beaten
Salt and freshly ground pepper to taste
1/2 bag (10 oz.) mini marshmallows

Preheat oven to 350 degrees and butter a 2-quart casserole dish.

Combine squash, milk, brown sugar, butter, egg, and salt and pepper. Mix together very well, with an electric mixer. Pour into prepared dish and bake for 30-35 minutes, until set. Remove from oven and top with marshmallows. Return to oven and bake an additional 10 minutes until marshmallows are well browned. Let set about 10 minutes before serving.



  1. Melynda, I did love it. Hubby liked it but not as much as me. Thank you for your comments.

  2. Oh, that looks delicious. I think I have a large squash in the crisper .. I am going to try this out right away.

  3. NT. . .I was surprised that I liked it so much. Your little ones will probably like it too. Thank you for your comment.