An Easy Recipe Ideal for the Busy College Student

It is midweek and time for another exceedingly simple recipe.

This Butternut Squash Soufflé can easily stand alone as a main dish, but more often I serve it as a side dish. I have yet to meet a child or adult who does not enjoy this soufflé.

As always, I am including some healthier adaptations to this old family favorite.

The leftovers are perfect for a satisfying lunch. Freeze a slice or two for a future meal, if it lasts that long!

Butternut Squash Soufflé

1 20 oz. bag of frozen butternut squash
1 stick of melted butter (Reduce this by half and use only 1/4 cup of regular Smart Balance or similar brand)

3 eggs (I use 1 whole egg and 4 whites - - this makes it even lighter and fluffier)
1/2 cup orange juice
1/2 cup sugar (I reduce this to 1/4 cup or less - butternut squash is naturally sweet)
3/4 cup flour

A dash of cinnamon

Cook squash just until soft (follow package directions). Drain and mash the butternut squash and add margarine. Mix well. Add beaten eggs, orange juice, sugar and flour. Pour into a prepared (sprayed with vegetable oil spray or buttered) 8 x 8 inch pan. Sprinkle with cinnamon, lightly covering the top. Bake about 40 minutes until golden brown and firm. A toothpick inserted in the center will come out clean.

Butternut squash is clearly a nutritional powerhouse. (Sorry, I have to talk like a mom now and then- - it’s an occupational hazard!) Check out the benefits on Wholeliving.com.

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