Allergy Free Butternut Squash Souffle
Serves: 8
  • 2 cups cooked mashed butternut squash
  • 1 teaspoon pink Himalayan sea salt
  • 5 - 6 tablespoons maple syrup
  • 3 tablespoons organic non-GMO cornstarch
  • 3 eggs, separated
  • 1 ¼ cups full-fat coconut milk (canned)
  • ½ cup organic butter or coconut oil, melted
  • Slivered almonds for garnish
  1. Combine squash, salt, syrup, and cornstarch.
  2. Beat until fluffy.
  3. Add egg yolks, coconut milk, and butter.
  4. Mix thoroughly.
  5. Beat egg whites until stiff.
  6. Fold into squash mixture.
  7. Pour onto buttered 1 ½ quart casserole dish.
  8. Sprinkle with slivered almonds.
  9. Bake at 350 degrees for 1 hour.
  10. Serve immediately.
In a food processor/Vitamix. If you're making this in a food processor you can blend everything together and just toss in the egg whites while it's mixing, then give it 15 more seconds.

Pour into containers, top evenly with nut slices and bake immediately. Serve!

Freezer version! When removing from the oven, let it cool and freeze. To reheat for your event, cover with parchment before reheating. Let it reheat slowly with your oven on warmer, or set oven at 325-350 for 30-45 minutes to thoroughly heat.
Recipe by Natural Living Family with Dr. Z & Mama Z at