Butternut Squash Soufflé (Paleo - With Dairy)
Ready In: 1 hr 15 mins
Serves: 10
Ingredients
- 1⁄4 cup coconut flour
- 1⁄4 cup honey or 1⁄4 cup maple syrup
- 1⁄2 cup coconut oil, melted
- 3 eggs
- 1 1⁄2 cups milk
- 1 -1 1⁄2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
- cinnamon
Directions
- Preheat oven to 350.
- if using fresh squash, cut in half, remove seeds, place cut side down in small amount of water, cover and cook in high for 15 minutes.
- scrape flesh from skin - should be 3-4 cups.
- beat together coconut flour, maple syrup or honey, oil, eggs and milk.
- add squash and mix well.
- pour into 9x13 glass or ceramic baking dish.
- sprinkle with cinnamon if desired.
- bake for 60 minutes.
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