Butternut squash yam soufflé-ish recipe w/o milk?

Hi guys! First time posting here :) I want to lighten up the yam casserole by adding butternut squash and making it fluffy. I don't want to use milk and I won't be adding any sugar to it either. I'm confident in the flavoring department but could use some help with ratios with the main components: squash/yams, eggs and butter. And also if you have a certain temp you'd recommend baking it at. Thanks much!!

LysiaLoves
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5 Comments

Merrill S.
Merrill S. November 25, 2014
I don't think you need to add flour.
 
Merrill S.
Merrill S. November 25, 2014
And I'd go with 350 degrees F!
 
LysiaLoves
LysiaLoves November 25, 2014
Oh and also, some recipes call for a small amount of flour. Thoughts? Thanks!
 
Merrill S.
Merrill S. November 25, 2014
The proportions in this recipe might be helpful: https://food52.com/recipes/1571-sweet-potato-leek-ricotta-souffle (And if it were me, I'd use half yams, half squash.)
 
LysiaLoves
LysiaLoves November 25, 2014
Thanks for the reply! That recipe looks lovely but it has a cup of ricotta. Do you think omitting it and just using the eggs would still make it light and fluffy or should I increase the eggs?
 
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