Butternut Squash Souffle
3 cups cubed peeled butternut squash
1/4 cup sugar
1/4 cup skim milk
1 teaspoon vanilla extract
Salt to taste
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 egg
1/4 cup crushed honey nut toasted whole grain oat cereal
1 tablespoon light brown sugar

1. Preheat oven to 400F. Coat 1-quart baking dish with nonstick cooking spray.

2. Place butternut squash in microwave-safe bowl with a little water, microwave until soft, 6-8 minutes. Drain and mash.

3. In prepared dish, combine mashed squash, sugar, milk, vanilla, salt, flour, nutmeg, cinnamon and egg, mixing well. Combine cereal and brown sugar. Sprinkle on top. Bake 20 minutes or until set.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info (per serving)

  • Calories 162
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 53mg
  • Sodium 61mg
  • Carbohydrates 35g
  • Fiber 3g
  • Sugars 21g
  • Protein 4g

Posted on September 14, 2012, in 2012, Ram's Horn, Recipe, September 2012. Bookmark the permalink. Leave a comment.

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