Southern-Style Squash Soufflé with a Hint of Sweetness
Sneak Peek: This Yellow Squash Soufflé is a lighter take on a classic Southern side dish, inspired by the Black-Eyed Pea restaurant. Fresh yellow squash pairs with bell peppers, onions, eggs, and breadcrumbs to create a fluffy, flavorful casserole.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
This recipe takes a classic Southern squash casserole and gives it a lighter, fluffier twist. The secret? A pinch of sugar to enhance the squash’s natural sweetness—a trick my mother-in-law swore by!
Ingredients and Substitutions
ONION: White or yellow onions for a mild flavor. Frozen chopped onions work well for convenience.
BELL PEPPERS: Red or orange for sweetness. Green peppers are fine but add a slightly bitter note. Yellow peppers are a mild, neutral alternative.
BUTTER: Unsalted butter adds the best flavor. Salted butter works — just reduce added salt slightly. Margarine can substitute, but skip vegetable oil as it lacks richness.
YELLOW SQUASH: Small to medium squash for better texture and flavor. Avoid large squash; they tend to be watery and less sweet.
EGGS: Large eggs (about 50 g each). No need to separate yolks and whites for this recipe. Avoid using liquid egg substitutes; they don’t set the same way.
BREAD CRUMBS: Panko for a light crunch or homemade crumbs for a heartier texture. Store-bought seasoned crumbs work too but will change the flavor balance.
SUGAR (OPTIONAL): Just a pinch to bring out the natural sweetness. Skip it if your squash is already sweet.
?Tips That Make a Difference
- ✅Drain thoroughly: Squash holds a lot of water! Mash and press out excess moisture before baking.
- Blender, food processor, or immersion blender: Speeds up prep time and creates a smooth but slightly chunky texture.
- Eggs do the lifting: No need to whip egg whites separately—the eggs provide a natural rise.
How To Make Yellow Squash Souffle
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Southern-Style Squash Soufflé with a Hint of Sweetness
Ingredients
- ½ cup (50 g) chopped onions
- ⅓ cup (49 g) chopped red bell peppers
- 2 tablespoons (28 g) butter
- 2 pounds (906 g) yellow squash (cut in large chunks) (4 medium squash)
- 2 (100 g) large eggs
- ¾ cup (45 g) panko or bread crumbs
- ½ teaspoon table or sea salt
- 2 teaspoons granulated sugar
- freshly ground pepper to taste
Instructions
- Preheat & Prep: Set oven to 350˚F (180˚C).
- Microwave Veggies: In a microwave-safe bowl, cook 1/2 cup (50 g) chopped onions, 1/3 cup (49 g) chopped red bell peppers, and 2 tablespoons (28 g) butter on HIGH for 3 minutes until soft.
- Add Squash & Cook: Layer 2 pounds (906 g) yellow squash (cut in large chunks) on top. Cover and microwave for 10 minutes until fully cooked.
- Drain & Mash: Press out as much liquid as possible, then mash.
- Blend & Mix: Pulse squash mixture in a food processor or mash by hand. Mix in 2 (100 g) large eggs, 3/4 cup (45 g) panko or bread crumbs, 1/2 teaspoon (½ teaspoon) table or sea salt, 2 teaspoons granulated sugar and freshly ground pepper to taste.
- Bake: Pour into a well-greased 1-quart oven-safe dish or use individual dishes as pictured. Bake for 30 minutes until golden and puffed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
Why is my soufflé watery?
Excess moisture! Be sure to drain and mash the squash thoroughly before baking.
Do I need to peel yellow squash?
Nope! The peel is tender and blends right in.
How do I know when it’s done?
It will be golden brown, slightly puffed, and set in the center. The toothpick trick you use to test a cake also works.
Final Thoughts
Yellow squash is a summer favorite, and this soufflé is a great way to showcase its mild sweetness. If you love squash, try my Simple Squash Patties or Roasted Yellow Squash with Parmesan for more delicious ideas!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Can you use frozen squash from the garden instead?
Yes. You will want to drain it well, just like you would fresh squash.
I don’t understand the onions and peppers being frozen. Can’t you just use fresh, or do you actually need it to be frozen?
Also, can you use zucchini in place of the yellow squash? It sounds fantastic! Can’t wait to make it.
Betty,
No, the onions and peppers do not need to be frozen. Thanks for pointing that out. I just use them for convenience since I buy them on sale and freeze them myself. Haven’t tried this with zucchini. If you do, let me know how it goes. Thanks so much for writing.
Sounds great!! We love squash!!! Thanks. 5 stars.
Recommended you!
I haven’t heard of adding sugar to yellow squash before, but I’ll be sure to do so next time I cook some. Actually I think I’m going to go buy some so I can try it.
This is the link to the pie crust recipe.
http://mimis-kitchen.blogspot.com/2009/11/pear-pepper-pie.html
Mimi
Thanks for the pie crust recipe Mimi.
I’ll bet this one is a lot healthier than the one at The Black Eyed Pea, too! I’m trying this!
Love the squash casserole. My dad made one that was wonderful as well. I wish I would think more about adjusting recipes to smaller amounts. Your servings listed though may be just right for our family of 2 now. ( with a few leftovers.) Amd use of the micorwave is great!