The finished product is a smooth and creamy soufflé that is perfect for fall entertaining.
Allergy Free Butternut Squash Souffle Recipe
- Unrefined (no propellant) coconut oil or olive oil cooking spray
- ½ cup grass-fed butter or raw organic coconut oil, melted, plus more for greasing the pan
- 2 cups cooked and mashed organic butternut squash
- 1 teaspoon freshly ground pink Himalayan salt or sea salt
- 5 to 6 tablespoons Grade A Dark Amber maple syrup, or 5 to 6 droppersful liquid stevia**
- 3 tablespoons non-GMO cornstarch
- 3 large pasture-raised organic eggs separated
- 1¼ cups unsweetened organic canned full-fat coconut milk
- 2 drops cinnamon essential oil
- 1 drop ginger essential oil
- 2 drops clove essential oil
- 2 drops nutmeg essential oil
- ½ cup slivered or sliced raw almonds
- 1½-quart casserole dish
- Preheat the oven to 350°F. Grease a 1 ½-quart casserole dish.
- Combine the squash, salt, maple syrup, and cornstarch in a food processor or large blender. Blend until fluffy**.
- Add the egg yolks, coconut milk, and butter, and mix thoroughly.
- Drop the essential oils through the chute in the food processor or hole in the blender top and combine. Last, add the egg whites and blend for 30 seconds.
- Pour the mixture into the prepared casserole. Sprinkle with the almonds. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Serve hot.
**If you don't have a blender or food processor, separate the eggs and beat the white until fluffy before gently folding them into the squash mixture.
We often replace recipes that call for whipped cream topping with our own using full fat coconut milk. If you can’t find a healthy non-dairy whipping cream for your topping try my coconut whipped cream topping here to make your own!