Name: Praline-Topped Butternut Squash Souffle recipe
Ingredients: 2 (12 ounce) packages frozen cooked butternut squash;¼ cup butter;1 teaspoon salt;2 eggs, slightly beaten;½ cup firmly packed brown sugar;½ cup chopped pecans;3 tablespoons softened butter;½ teaspoon ground cinnamon

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Ingredients

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

Nutrition Info

239.4 calories carbohydrate: 23.1 g cholesterol: 73.2 mg fat: 16.3 g fiber: 3.1 g protein: 3.4 g saturatedFat: 7.2 g servingSize: - sodium: 385.3 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl, sprinkle over squash mixture.
Bake in the preheated oven until bubbling, about 30 minutes.

Recipe Yield

1 casserole dish

Recipe Note

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!

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