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.
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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!
Happy Cooks Speak Up
“Love the squash casserole….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 microwave is great!”—DEBBIE
Ingredients and Substitutions
- ONION:
- White or yellow onions for a mild flavor.
- Frozen chopped onions work, too.
- BELL PEPPERS:
- Red or orange for sweetness.
- Green is fine but slightly bitter.
- BUTTER:
- Adds richness. Margarine or vegetable oil can substitute.
- YELLOW SQUASH:
- Small to medium-sized for the best texture and flavor.
- EGGS:
- I use large eggs (∓ 50 grams each)
- One of the qualities of this souffle recipe that I appreciate is not having to separate the yolks from the whites.
- BREAD CRUMBS:
- Panko or homemade crumbs for texture.
- SUGAR (OPTIONAL): Just a pinch to highlight natural flavors.
Kitchen Hacks
- ✅ 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
- Preheat & Prep: Set oven to 350˚F (180˚C).
- Microwave Veggies: In a microwave-safe bowl, cook onions, peppers, and butter on HIGH for 3 minutes until soft.
- Add Squash & Cook: Layer chopped squash 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 beaten eggs, breadcrumbs, salt, sugar, and pepper.
- Bake: Pour into a greased baking dish. Bake for 30 minutes until golden and puffed.
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!
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
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.