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Winter Squash Souffle with Roasted Garlic


Calories: 199
Carbohydrates: 14.4g
Cholesterol: 125mg
Fat: 10.7g
Saturated Fat: 4.8g
Fiber: 1.8g
Sodium: 403mg
Protein: 13.2g

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  • 1 1/2 lbs winter squash, any variety
  • 1 head garlic
  • 6 eggs, separated
  • 1/4 tsp unrefined sea salt
  • 1 cup grated parmesan cheese, divided, plus extra for dusting the soufflé dish
  • Butter, for greasing the soufflé dish
  • Olive oil, for oiling the squash


Servings 6
Adapted from


Step 1

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).

2. Split the squash and seed them, then evenly distribute the unpeeled garlic cloves of one head of garlic among the squash cavities. Invert the garlic-filled squash on a baking sheet and coat their skins with olive oil.

3. Roast the squash in an oven preheated to 425 degrees Fahrenheit (218 degrees Celsius) until their skins brown and are easily pierced with a knife, about forty-five minutes. Turn off the oven, remove the squash, and allow it to cool to room temperature.

4. After the squash has cooled to room temperature, turn the oven on again and preheat it to 425 degrees Fahrenheit (218 degrees Celsius), then spoon the flesh of the roasted squash into a food processor. Peel the roasted garlic and add it to the food processor.

5. Butter a soufflé dish and dust it with parmesan cheese.

6. Pulse the squash and garlic to combine, then add the egg yolks and three-quarters cup grated parmesan cheese and process until smooth.

7. Meanwhile, whip the egg whites with salt until they form soft peaks.

8. Gently fold the whipped egg whites into the egg and squash mixture.

9. Pour the soufflé mixture into the buttered and parmesan-dusted soufflé dish. Top with remaining one-quarter cup grated parmesan cheese and bake in an oven preheated to 425 degrees Fahrenheit (218 degrees Celsius) until the soufflé is puffed and browned, with the center remaining wobbly – about thirty to forty minutes.

10. Serve immediately lest it fall.

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