• Squash Souffle (pudding)

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    Servings: 8 servings or so
    by Donna Cohen Avery
    7 recipes
    This is a wonderful recipe from my Grandmother that she got from her mother from the "old country", e.g. Lithuania. It is a staple on our holiday table and anyone who tries it loves it. You don't even have to like squash. If you are having lots of other side dishes, this goes quite far. You can make this with summer squash instead of winter squash. Use about 4 nice size summer squash, peel before cooking, and follow the rest of the recipe as it is listed. This makes a lighter souffle. This will not rise like a traditional souffle but is a light and creamy consistency.


    • 1 large butternut squash
    • 1 stick butter or margarine
    • 1 tsp salt (to taste) (I just add the one tsp and it is always fine.)
    • ½ cup sugar
    • Cinnamon (to taste) ( I have a heavy hand)
    • 3 tablespoons of flour
    • 4 eggs
    • ¾ cup milk
    • Extra butter for greasing pan, extra cinnamon sugar mixture for sprinkling on top before baking.


    1. Preheat oven to 350F. Butter a 9x12 baking dish and set aside. Peel squash, cut into pieces and boil until soft (mashable). Drain squash and place in large mixing bowl (either stand up mixer bowl or use a hand mixer with a large bowl). Add all ingredients except eggs and mix. (This should cool the mixture so the eggs don’t “cook”. Next add eggs one at a time, mix until well combined.
    2. Pour mixture into the baking pan and sprinkle with extra cinnamon sugar. Bake at 350F for 1 hour. If you use a deeper smaller dish, this may take longer to bake. Check the soufflé after 45 minutes. Once it is the consistency of pumpkin pie, it is done. There will be a bit of a “skin” on top and is doesn’t rise like a traditional soufflé.

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