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Winter Squash Souffle with Roasted Garlic

Winter Squash Souffle with Roasted Garlic
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WebMD Recipe from

In this simple winter squash soufflé, we omit the classic inclusion of béchamel sauce in favor of a simple vegetable purée – resulting in a grain- and gluten-free soufflé. Garlic provides an appealing depth of flavor that enhances the squash’s natural sweetness.

Prep: 20 minutes | Cook: 1 hour 25 minutes | Total Time: 1 hour 45 minutes
  • 1 1/2 pounds
    winter squash, any variety
  • 1 head
  • eggs, separated
  • 1/4 teaspoon
    unrefined sea salt
  • 1 cup
    grated parmesan cheese, divided, plus extra for dusting the soufflé dish
    olive oil, for oiling the squash
  1. Preheat the oven to 425°F.
  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 the oven 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°F, 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°F, until the soufflé is puffed and browned, with the center remaining wobbly – about thirty to forty minutes.
  10. Serve immediately.
Nutritional Information

Makes: 6 servings
  • Calories199
  • Carbohydrates14.4 g
    • Dietary fiber1.8 g
  • Cholesterol125 mg
  • Fat10.7 g
    • Saturated fat4.8 g
  • Sodium403 mg
  • Protein13.2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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