Simple Paleo Butternut Squash Souffle
Prep time
Cook time
Total time
Author: Heather Resler
Yield: 6 servings
Ingredients
- 1 medium butternut squash
- 4 egg yolks
- ½ cup coconut milk
- Salt to taste
- Pepper to taste
- 4 egg whites
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour (with arrowroot starch) a casserole or souffle dish.
- Poke the squash all over and microwave for 15-20 minutes, or until tender.
- Let cool a bit, cut in half, scoop out seeds, and scoop flesh into a food processor.
- Add the egg yolks, coconut milk, salt, and pepper to the food processor.
- Process until smooth. Transfer to a large mixing bowl.
- Whip the egg whites until stiff.
- Fold the egg whites into the squash.
- Transfer to the souffle dish.
- Bake for 40-50 minutes
Nutrition Information
Serving size: ⅙ of recipe Calories: 135 Fat: 7.9 g Saturated fat: 5.3 g Unsaturated fat: 2.6 g Trans fat: 0 g Carbohydrates: 12.6 g Sugar: 2.9 g Sodium: 61 mg Fiber: 2.3 g Protein: 5.6 g Cholesterol: 140 mg
Recipe by Create Delicious at https://createdelicious.com/paleo-butternut-squash-souffle/