Acorn Squash Soufflé with Apple Cinnamon Topping

Acorn Squash Souffle

When I think of Fall recipes, there are two ingredients that immediately come to mind; squash and apples. So in my hunt to make the perfect dish to combine these flavors, I headed to the Broadway Farmers Market in the Capitol Hill neighborhood of Seattle to obtain the absolute best apples. My favorite apple orchard, Jones Creek Farms, has a small stall here each Sunday with apples that taste so much better than anything I’ve ever bought in a store. I also selected two beautiful acorn squash from Alm Hill Gardens. The market itself spreads across a small courtyard at Seattle Community College and further North along the sidewalk – giving it a somewhat more urban feel than many of the other markets I’ve visited in the city.


In pairing these two flavors I took some inspiration from one of my favorite, rather indulgent, recipes; Sweet Potato Soufflé with a Twist from the Kitchn. I love this recipe and make it every year, however in doing my best to cut way down on meat (I can’t resist loading that recipe with bacon) and sugar – I wanted a similar dish without the indulgence.



Acorn Squash Soufflé with Apple Cinnamon Topping




For the soufflé

  • 2 large acorn squash (about 4 lbs)
  • ¼ cup honey
  • ¼ cup butter, melted
  • ¼ cup milk of choice (I’ve used both goat milk and almond milk here)
  • 2 large eggs
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg


For the topping

  • 2 apples (I used Cortlands)
  • ¼ cup butter
  • ½ tsp cinnamon
  • 1 tbsp honey




  1. Heat your oven to 400 degrees.
  2. Halve each acorn squash and place in a large baking dish.
  3. Fill the dish with about one inch of water.
  4. Cover the dish lightly with tinfoil and bake for about 60 minutes or until the flesh is easily pierced with a fork.
  5. When the squash is done baking, scoop the flesh into the bowl of a stand mixer (or a large bowl).
  6. Add the honey, butter, milk, eggs, cinnamon, and nutmeg and stir until all ingredients are well combined.
  7. Reduce the oven heat to 350 degrees.
  8. Pour the batter into a 10 inch cast iron skillet and bake for 30 minutes.
  9. While the soufflé is baking, peel and chop the apples into ¼ inch chunks.
  10. In a small pan, melt ¼ cup of butter on medium low heat.
  11. Add the apples, cinnamon, and honey and sauté on low heat for about 15 minutes or until the apples have browned and begun to get a bit crispy.
  12. Set the apples aside and cover with tinfoil.
  13. When the soufflé has baked for 30 minutes, remove and top with apple cinnamon topping.
  14. Serve hot directly from the pan, just be careful not to burn yourself on the pan.


Makes about 6-8 side servings.



adina-bioAdina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures with others and inspire them to go new places and try new things. You can find more of her adventures on her blog, Gluten Free Travelette, where she writes about traveling, eating gluten free, and growing an edible garden.”

Blog: Gluten Free Travelette
Twitter: @GFTravelette

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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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