Praline-Topped Butternut Squash Souffle

This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like texture that is sure to please even the pickiest eaters!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 239 Calories

Ingredients

• ¼ cup butter
• ½ cup chopped pecans
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 2 eggs, slightly beaten
• 3 tablespoons softened butter
• ½ cup firmly packed brown sugar
• 2 (12 ounce) packages frozen cooked butternut squash

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until bubbling, about 30 minutes.

Step 3

Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.

Step 4

Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.