When I was little, I thought squash was kind of weird. Orange and squishy; I only liked it with lots of butter and salt. Actually I loved everything with lots of butter and salt, but that’s another blog post.
I’ve realized now that I love squash as long as it is pureed really well so it’s nice and creamy; like in my Butternut Squash Soup recipe.
I absolutely love this fluffy souffle, and it’s so much easier to make than I ever thought a souffle would be! It would be perfect with a Thanksgiving dinner or on a cold winter night with roast or a stew.
- 1 medium butternut squash
- 4 egg yolks
- 1/2 cup [url href=”http://www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=coituppa-20&linkId=KO2MA5ZAFSNKENP6″ target=”_blank”]coconut milk[/url]
- [url href=”http://www.amazon.com/gp/product/B000BD0SDU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000BD0SDU&linkCode=as2&tag=coituppa-20&linkId=GU2OAXPYKGQCALMS” target=”_blank”]Salt[/url] to taste
- [url href=”http://www.amazon.com/gp/product/B0078U3HXC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0078U3HXC&linkCode=as2&tag=coituppa-20&linkId=GDZI6AW6Z5WDAQOH” target=”_blank”]Pepper[/url] to taste
- 4 egg whites
- 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
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Shared at Savoring Saturdays
Looks great! Does this freeze well?
Definitely! 🙂
Sounds yummy. 🙂 Thanks so much for sharing it with us at Savoring Saturdays, Heather! Hope you had a wonderful Thanksgiving and hope to see you back at the party this weekend!
I can’t have eggs. I’m thinking I could use gelatin instead of eggs. But I’m not sure since the recipe calls for separated the egg yolk and egg white. Will gelatin work?
I’m not totally sure if that would work because the egg whites are needed for it to become a souffle. You might like this recipe though: http://hewontknowitspaleo.com/recipe-items/winter-squash-souffle/
Do you think a mix of whipped cream of coconut and some baking soda would work?
Not sure because then you’d be losing the binding power of the egg protein.
Hi Heather,
I love butternut squash and this sounds like a delicious and so easy to make. Have a healthy happy blessed Thanksgiving. Pinned.
This looks delish!! We were just talking about some healthier dishes to add to the table this year. This would be the perfect recipe!!
Could you sub in regular milk for coconut milk?
For sure!
this is a tasty way to enjoy butternut squash! I love how it only has a few ingredients, this would be perfect on my thanksgiving table!