Whether you’re learning how to cook acorn squash for the first time or just experimenting with a new preparation, I hope you love it as much as I do! This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too. Who says recipes have to be complicated in order to be delicious?! After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.This roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. I hope you enjoyed this butternut squash souffle recipe! Other delicious side dishesĪnd as always, may all your dishes be delish! I fill a small bowl with this golden goodness. I’m sooo excited to eat it, so I grab a spoon and scoop some out. Here is the single batch in the rectangle dish which took 50 minutes to cook. (See Helpful Tips regarding timing considerations.) Pin Pin Step sixīake for 1 hour and 40 minutes. Pour the squash batter into the baking dish. Pin Step fiveįirst, use a rubber spatula to fold the ingredients together and then whisk the squash mixture until incorporated. (C) Step fourĪdd the squash, sugar, flour, whole eggs, milk, salt, and melted butter to the large bowl. Place the butter in a saucepan and melt on medium/low heat. Transfer the squash to a large glass mixing bowl. Gather the ingredients – canned squash (A), flour, sugar, butter, eggs, and milk. I bought the round two-quart white casserole dish at Crate and Barrel. I have made this recipe in both a rectangular dish and the one I use here. Preheat the oven to 350 degrees Fahrenheit. If you are using frozen squash, take it out at least an hour before you’re going to start the recipe. I prefer it without those spices but my sister makes this recipe by adding them. Two excellent additions to this squash side dish are a 1/4 teaspoon of nutmeg, and 1 teaspoon of cinnamon.You will know the souffle is done when you take it out of the oven and it doesn’t jiggle when you shake it and/or when you stick a cake tester or butter knife in the squash, and it comes out clean.For example, it took 1 hour and 40 minutes with the double batch in the round dish, and it takes 50 minutes with a single batch in the rectangular dish. Since I’m doing a double batch and using a deep, two-quart casserole dish, I cook it longer here than if I’d used a rectangle dish. Adjust cook times in conjunction with the size of your batch and the size of your baking dish.Just use the slider on the recipe card to adjust the servings. This time around I doubled the recipe, but you can make a smaller amount.I use melted salted butter in the recipe, but you can substitute unsalted butter or melted margarine if you prefer.Although I use almond milk in this recipe, you can substitute whichever milk you prefer.The beauty of this recipe is that you can either use canned butternut squash as I do here or frozen squash or even freshly made mashed squash.
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