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!Print
The next time I make this I’m going to try swapping out the mayo for sour cream or greek yogurt. I’ve meant to try it before and then always seem to forget. So I’ll let you know how it turns out.
- 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.