Butternut Squash Soufflé
- Yield 4 servings
A creamy, yummy casserole with butternut squash, topped with a super easy cereal streusel.
Holly Clegg
Ingredients
- 3 cups cubed peeled butternut squash
- 1/4 cup sugar
- 1/4 cup skim milk
- 1 teaspoon vanilla extract
- -- Salt to taste
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 -- egg
- 1/4 cup crushed honey nut toasted whole grain oat cereal
- 1 tablespoon light brown sugar
Instructions
- Preheat oven 400F. Coat 1-quart baking dish with nonstick cooking spray.
- Place butternut squash in microwave-safe bowl with a little water, microwave until soft, 6-8 minutes. Drain and mash.
- In prepared dish, combine mashed squash, sugar, milk, vanilla, salt, flour, nutmeg, cinnamon and egg, mixing well. Combine cereal and brown sugar. Sprinkle on top. Bake 20 minutes or until set.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
