Squash Souffle

Squash Souffle Recipe

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Joey Urey


Definitely Guest Quality

Recipe from the newspaper in Tampa FL 2005


★★★★★ 1 vote

30 Min
1 Hr


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  • 1 1/2 lb
    yellow squash sliced
  • 1 medium
    red onion diced (approx 1 cup)
  • 1 medium
    spanish onion diced (approx 1 cup)
  • 1/2 c
    red pepper diced
  • 1/2 c
    green pepper diced
  • 3
    whole eggs
  • 1 3/4 c
    hellmann’s mayonnaise (not light or reduced fat)
  • 1
    12 oz bag of grated swiss cheese
  • 1/2 c
    fresh bread crumbs
  • 4 Tbsp
    unsalted (or salted) butter
  • ·
    salt and pepper to taste

How to Make Squash Souffle


  1. Bake in a 350 degree oven for 1 hour or until breadcrumbs are browned and center no longer moves when the shake the pan.
  2. Bring large pot of water to boil. Add sliced squash and return to a boil. Cook until squash is translucent (approx. 3 minutes) remove from heat. Drain in a colander and allow to cool. (I steam my squash until translucent, then set in a colander to drain and cool)
  3. In a large bowl, crack all the eggs and beat vigorously. Add mayonnaise, peppers, onions, Swiss cheese and salt and pepper to taste. Mix well. DO NOT MAKE BEFORE. I tried and it did not work out!
  4. Add squash to mixture and place in an ovenproof dish, top with breadcrumbs and dot with butter.

Printable Recipe Card

About Squash Souffle

Course/Dish: Vegetables

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