Slightly sweet Winter Squash Souffle pairs with any main dish

Looking for a great Thanksgiving dinner side dish? Look no further. When I originally saw this dish on a dinner buffet, I mistakenly assumed that there was no more room on the dessert table. My friend corrected me, letting me know that the “pie” was actually her winter squash soufflé. I should take a piece, she said. I would like it, she said.

A side of butternut squash pie? That would be a hard pass, I thought. Luckily, she persisted, finally persuading me to try a taste. And boy, am I glad I did! Slightly sweet, this soufflé pairs nicely with any main dish that I’ve thrown its way. Throughout the years, I’ve tweaked the recipe to make it easier and healthier (decreasing the sugar and substituting whole wheat flour), but it’s still just as delectable. Listen to my friend: You “butter-nut” miss giving this dish a try!

This recipe is dairy free, nut free, sesame free and vegetarian.

• Karen Nochimowski, is the author of the cookbook, “6-Minute Dinners (& More!),” featuring more than 100 simple recipes. Karen also started and runs Momma Chef’s Soup Kitchen and Momma Chef’s Little Free Pantries. Part of her cookbook proceeds go toward feeding those facing food insecurity. Find her book on Amazon.

Winter Squash Soufflé

1 10- to-12-ounce package frozen winter squash, defrosted and drained well

½ cup whole wheat flour

1/3 cup granulated sugar

3 eggs

¼ cup softened margarine or melted coconut oil

1 graham cracker pie crust

Preheat the oven to 375 degrees.

In a large bowl, using a hand mixer on medium speed, blend together the squash, flour, sugar, eggs and margarine until well blended.

Pour the mixture into the pie crust.

Bake, uncovered, for 45 to 50 minutes until the top is firm and brown.

Tip: You can find the package of winter squash in the freezer section of most grocery stores. If you cannot find this, you can use 1½ cups (308 g) of canned butternut squash. The squash soufflé will be a bit denser, and you need to increase the cooking time to 1 hour. I have used this before and it’s a great substitution.

Serves 8

– Karen Nochimowski