Winter Squash Soufflé

A light and airy soufflé combining winter squash purée with Swiss cheese, delicately spiced with nutmeg and cayenne. This elegant dish features a golden brown top and fluffy texture perfect for a special dinner.

6 servings

1 hr 7 min

Published October 4, 2025

Ingredients

•3 tablespoons unsalted butter plus additional for greasing
•3 tablespoons all-purpose flour
•1½ cups whole milk
•12 ounces frozen winter squash purée
•1 cup coarsely grated Swiss cheese
•1 tablespoon packed brown sugar
•¾ teaspoon salt
•¼ teaspoon cayenne
•¾ teaspoon freshly grated nutmeg
•3 large egg yolks
•4 large egg whites

Cooking Instructions

1.
Generously butter a 2-quart shallow ceramic or glass baking dish.
2 min
2.
Put oven rack in middle position and preheat oven to 425°F.
10 min
3.
Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.
10 min
4.
Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.
45 min

Ingredients

•3 tablespoons unsalted butter plus additional for greasing

•3 tablespoons all-purpose flour

•1½ cups whole milk

•12 ounces frozen winter squash purée

•1 cup coarsely grated Swiss cheese

•1 tablespoon packed brown sugar

•¾ teaspoon salt

•¼ teaspoon cayenne

•¾ teaspoon freshly grated nutmeg

•3 large egg yolks

•4 large egg whites

Cooking Instructions

Generously butter a 2-quart shallow ceramic or glass baking dish.

2 min

Put oven rack in middle position and preheat oven to 425°F.

10 min

Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.

10 min

Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

45 min