Butternut squash soufflé

Butternut Squash Soufflé

This is a delicious GAPS/Paleo substitution for one of my all time Thanksgiving favorites, Sweet Potato Souffle. In fact, we love it so much that we end of making the soufflé (without the nuts) nearly weekly. The wonderful thing about this dish is that it freezes well and makes a nice cold traveling food also. We often do not cook the soufflé batter making it “Soufflé pudding”. Both are yummy!


For the soufflé:

3 cups pureed Winter Squash (my favorite is Candy Roaster, Buttercup, or Butternut)

3 Tbls melted, organic butter

2 Tbls raw honey

1 tsp Vanilla Extract

1/4 tsp Celtic salt

2 whole eggs

For the topping (optional):

2 cups chopped pecans

2 Tbls raw honey

1 pinches of Celtic Salt

Place pecans, honey, and salt in a medium skillet. Heat on medium heat for ~6 minutes, mixing often and being careful not to burn ingredients. Topping is done when ingredients are caramelized. Set skillet aside.

Separate egg yolks from the egg whites. Whip egg whites until fluffy and set aside. Mix all of the ingredients except the egg whites together. Then, fold  the egg whites into the mixture 1/3 at a time. Place mixture into an oven safe dish. Bake at 350 degrees F for about 20 minutes. Spread topping evenly on soufflé. Note: If topping is stuck to skillet, place skillet on a warm stove eye until it becomes easier to remove. Bake for an additional 10 minutes. Enjoy!

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