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Butternut Squash Soufflé
Source: Marlene Koch

Butternut squash serves as an indistinguishable and delicious stand-in for sweet potatoes in this soufflé.

Prep Time: 20 minutes
Cook Time: 55 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 180.6
Total Carbs 20.4 g
Dietary Fiber 4.0 g
Sugars 7.5 g
Total Fat 10.0 g
Saturated Fat 3.9 g
Unsaturated Fat 0.8 g
Potassium 120.0 mg
Protein 4.1 g
Sodium 461.9 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  butternut squash
0.6667 cup  SPLENDA® No Calorie Sweetener, granulated
1 each  raw large eggs
3 each  egg whites
0.3333 cup  reduced fat sour cream
1 tbsp  margarine
0 3/4 tsp  ground cinnamon
0 1/2 tsp  vanilla extract
1 tsp  low sodium baking powder
0 1/4 tsp  salt

2 tbsp  white all purpose flour
3 tbsp  SPLENDA® No Calorie Sweetener, granulated
3 tbsp  chopped pecans
1 tbsp  margarine
0 1/4 tsp  ground cinnamon
  1. Preheat oven to 350°F. Coat a 2-quart casserole or soufflé dish with nonstick cooking spray.
  2. Prepare the squash: first, prick squash with a knife in several places and place in microwave (whole). Microwave on high for 8 to 10 minutes. Remove and cut squash in half lengthwise. When cool enough to handle, scoop out seeds.
  3. Place halves, cut-side down, in a glass baking dish; add 1/4 cup of water, cover tightly with plastic wrap (or lid), and place back in microwave for 10 more minutes or until flesh is very soft. Scoop out flesh into large bowl.
  4. Add remaining soufflé ingredients and beat until well blended. Spoon into baking dish and smooth the top.
  5. In a small bowl, combine all topping ingredients with a fork or fingers until crumbly. Cover top of soufflé with crumb mixture.
  6. Bake for 30 to 35 minutes until soufflé puffs up in center and top is well browned.

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