Move over sweet potato casserole (but not too far ’cause I like you too), there’s a new side dish in town-  Butternut Squash Souffle.  This recipe of sweet, cinnamony, warm goodness is derived from one that a family friend used to make years ago for Thanksgiving.  Since then, I have made it a number of times and tweaked it to the point where it has minimal fat, but still gets the rave reviews.  Add this sweet side to your holiday table and they’ll be sure to ask for it every year- and you won’t have to worry because a simple list of ingredients, including frozen squash, along with the 4 step directions, makes this recipe so easy to replicate.

Print Recipe Here

Prep time: 10 minutes, Cook time: 45 minutes


  • 2 Boxes Frozen Cooked Butternut/Winter Squash, thawed and drained
  • 1 Cup Sugar
  • 1 Cup Flour (Wheat or white- tastes the same)
  • ½ Cup Unsweetened Applesauce (Replaces ½ Cup melted butter)
  • ⅔ Cup Fat Free Milk (Replaces half and half)
  • 1 ½ Cups Egg Substitute (Replaces 6 eggs)
  • 3 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • Dash of Salt


  1. Preheat oven to 350.
  2. In a large bowl, blend sugar with squash.
  3. Add in remaining ingredients and whisk until well blended.
  4. Pour into a souffle (casserole) dish and bake for 45-50 minutes, until it sets.

Serve immediately.
Makes 8-10 servings