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.
- 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