Butternut Squash Soufflé
Supplies
- 1½-quart casserole dish
Ingredients
- Unrefined (no propellant) coconut oil or olive oil cooking spray
- 1/2 cup grass-fed organic sea-salted butter OR ½ cup raw organic coconut oil, melted, plus more for greasing the pan
- 2 cups cooked and mashed organic butternut squash
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- 5 to 6 tablespoons Grade A Dark Amber maple syrup organic or 5 to 6 droppersful liquid stevia*
- 3 tablespoons non-GMO cornstarch
- 3 large pasture-raised organic eggs , separated**
- 1 1/4 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
- 1/2 cup raw slivered almonds
Instructions
- 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 more 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.
Notes
*Use liquid stevia if on Fast Track
**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.