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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Butternut Squash Soufflé

Source: Marlene Koch

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

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 10.0 Fat, 1.1 Starch, 0.0 Lean Meat

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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Servings

Ingredients

Souffle 0.6667
0.6667 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 each raw large eggs 3.0
3 each egg whites 0.3333
0.3333 cup reduced fat sour cream 1.0
1 tbsp margarine 0.75
0 3/4 tsp ground cinnamon 0.5
0 1/2 tsp vanilla extract 1.0
1 tsp low sodium baking powder 0.25
0 1/4 tsp salt 2.0
2 lb butternut squash

Topping 2.0
2 tbsp white all purpose flour 3.0
3 tbsp SPLENDA® No Calorie Sweetener, granulated 3.0
3 tbsp chopped pecans 1.0
1 tbsp margarine 0.25
0 1/4 tsp ground cinnamon

Directions

Preheat oven to 350°F. Coat a 2-quart casserole or soufflé dish with nonstick cooking spray.
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.
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.
Add remaining soufflé ingredients and beat until well blended. Spoon into baking dish and smooth the top.
In a small bowl, combine all topping ingredients with a fork or fingers until crumbly. Cover top of soufflé with crumb mixture.
Bake for 30 to 35 minutes until soufflé puffs up in center and top is well browned.