Roasted Onion and Squash Souffle

Mar 12, 2014

Roasted Onion and Squash Souffle

Cheryl Wixson
Try this Roasted Onion and Squash Souffle with Gruyere or cheddar cheese, eggs, butter and Roasted Onion and Squash Puree.


  • 1 cup grated cheese (Gruyere works well, or cheddar)
  • 3 eggs, separated
  • 1 tablespoon butter
  • 1 jar Roasted Onion & Squash Puree


  • Preheat the oven to 375 degrees. Melt the butter in a 6-cup soufflé dish or an 8 – cup gratin dish. Generously grease the sides.
  • Heat the Roasted Onion & Squash Puree. Remove from heat. Beat in the egg yolks, one at a time, until well blended. Then stir in the cheese.
  • Beat the egg whites, and then fold into the squash mixture. Spoon into the buttered dish.
  • Bake for about 30 minutes, or until golden and the center is still a bit wobbly. Serve immediately from the oven.

Get Cheryl’s next newsletter

See Previous Newsletters