By Momma Chef Karen Nochimowski

When I saw this dish on a dinner buffet, I thought it was a mistake. Why was there a pie nestled between a platter of chicken and a green salad? Didn’t it belong on the dessert table near the brownies and cookies? My friend corrected me, letting me know that the “pie” was actually her winter squash souffle.

Slightly sweet, this souffle is now a winter family favorite, pairing nicely with any main dish I’ve thrown its way. Through the years, I’ve tweaked the recipe to make it easier and healthier (decreasing the sugar and substituting whole wheat flour), but it’s still just as delectable. This recipe is dairy-free, nut-free, sesame-free and vegetarian. If making this gluten-free use a GF pie crust or omit the crust. 

Simple and Delicious Squash Souffle

Prep time: 5 minutes

Cook time: 45 minutes

Serves: 8 pieces

10-12 oz package cooked winter squash (defrosted and drained)*

½ cup whole-wheat flour

⅓ cup sugar

3 eggs

¼ cup softened margarine or melted coconut oil

1 graham cracker pie crust

Preheat the oven to 375°F.

In a large bowl, using a hand mixer, blend together the drained squash, flour, sugar, eggs, softened margarine until well blended.

Pour the mixture into the pie crust.

Bake uncovered for 45-50 minutes until the top is firm and brown.

*You can find the cooked winter squash in the freezer section of most grocery stores. If you cannot find this, Whole Foods carries a canned organic butternut squash that can be used. The squash Soufflé will be a bit denser and you need to increase the cooking time to 1 hour. I have used this before and it’s a great substitution.

Karen Nochimowski is the author of the cookbook 6-Minute Dinners (& More!), featuring more than 100 simple recipes. Karen started and runs Momma Chef’s Soup Kitchen and Momma Chef’s Little Free Pantries. Part of her cookbook proceeds go toward feeding those facing food insecurity.