What’s For Dinner?

Acorn Squash Souffle - from the Dillard House

Rate this recipe: (average rating = 4.00 with 107 votes)

Rate It!

Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
Cuisine: American Southern

From the menu of . . . The Dillard House
1158 Franklin St., Dillard

Q: Every time we visit the Dillard House in North Georgia, my wife and I must order refills on the acorn squash casserole with toasted coconut. Could you please get us the recipe?
- Greg Bishop, Villa Rica

A: The baked squash dish at the Dillard House is more than a casserole, operator John Dillard said. "It's almost a true souffle when made right, " he said. "I think it's just a little lighter, and it's probably a little more sophisticated than the typical Southern dish." This version uses a blend of acorn and butternut squash pureed with sugar, spices and egg yolks and then combined with whipped egg whites.

Hands on time: 20 minutes  Total time: 1 hour and 20 minutes  Serves: 6


    1 1/2 cups mashed acorn squash
    1/2 cup mashed butternut squash
    3/4 cup granulated sugar
    1/4 teaspoon salt
    1/4 teaspoon ground ginger
    1 teaspoon vanilla extract
    4 eggs, separated
    1/2 cup heavy cream
    1/4 cup ( 1/2 stick) butter, melted
    1/2 cup flaked sweetened coconut


Preheat oven to 325 degrees. Lightly grease a 2-quart casserole dish and set aside. Using an electric mixer, beat the acorn and butternut squash well. Add the sugar, salt, ginger and vanilla and beat well. Add the yolks and beat well. Mix in the cream and melted butter. In a separate bowl, beat the egg whites until stiff but not dry. Fold the egg whites into the squash mixture. Pour into the prepared casserole dish and sprinkle with the coconut. Bake 30 to 40 minutes, until puffed and lightly browned.


To prepare the squash, halve it and boil it until tender, then remove from the water to cool. Scoop the flesh from the skin and puree in a blender or food processor.

This delicately sweet side dish goes well with pork or poultry. It can easily be doubled for a crowd.


Per serving: 334 calories (percent of calories from fat, 52), 5 grams protein, 36 grams carbohydrates, 2 grams fiber, 20 grams fat (12 grams saturated), 173 milligrams cholesterol, 230 milligrams sodium.

More recipes like this:

More recipes of the same cuisine:American Southern
Recipes in the same category:ATL restaurant recipes
Recipes from: The Dillard House
Get Daily E-mail