I had great intentions of posting a few yummy Thanksgiving recipes, but all of a sudden it’s almost mid-November and I’ve only made one recipe to share. I know Thanksgiving is still two weeks away, but we’re leaving for Puerto Rico next week for a family vacation so now I’m trying to get ready for that. . . .ugh!
So next year maybe I’ll be on the ball. . .I can at least hope.
Luckily, I did manage to make this Butternut Squash Souffle which is incredibly delicious and a perfect side dish to go along with your Thanksgiving dinner. I know it may just look like a plate of orange mush, but don’t let the picture fool you. This stuff is amazing, seriously amazing!
I got this recipe years ago from a friend in my ward. It’s a favorite family Thanksgiving dish in her family. It’s savory & sweet and incredibly delicious. I’ve made this on many occasions for dinner parties and I’m always asked for the recipe.
Now, it’s probably not the healthiest of vegetables dishes with a stick of butter, sugar and mayonnaise in it, but oh it’s sooo good!
- 1 large butternut squash
- 1/2 cup butter , softened (almost melted)
- 1/4 cup flour
- 3/4 cup sugar
- 1/2 cup mayonnaise
- 3 eggs
- 2 teaspoons vanilla
Spray a medium size souffle dish (or round casserole dish) with cooking spray.
Cut squash in half lengthwise and remove seeds. Place cut side down in a shallow pan with enough water to cover the bottom of the pan. Cover with wax paper and cook in microwave until tender (usually about 15-20 mins). Allow to cool and them scoop out the flesh into a large mixing bowl. Discard the skin.
Add remaining ingredients to the bowl with the cooked squash and mix with a hand mixer until well blended.
Pour into prepared dish and cook at 350 degrees for 60 minutes.