Mini Butternut Squash Soufflés
DAIRY
FREE
NUT
FREE
Light, fluffy, and subtly sweet, these easy butternut squash soufflés are a great option for weekend brunches.
| Prep Time 10 minutes |
Cook Time 30 minutes |
Makes 6 soufflés |
Serving Size 1 soufflé |
INGREDIENTS
12 large pastured eggs
1½ cups butternut squash purée
1 tsp. sea salt
Raw honey (optional)
METHOD
1 Preheat the oven to 350°F (180°C). Grease 6 (2-cup) ramekins with coconut oil or ghee.
2 In a medium bowl, whisk eggs until beaten. Add butternut squash purée and sea salt, mix well, and pour into the prepared ramekins.
3 Bake for 30 minutes or until soufflés have puffed up and a skewer or knife inserted into the center of one comes out clean.
4 Drizzle soufflés with raw honey (if using), and serve.
Component
Butternut Squash Purée
To make your own butternut squash purée, follow these steps:
1 Preheat the oven to 400°F (200°C). Cut 1 medium butternut squash in half, and remove the seeds.
2 Place on a baking sheet, and roast for 45 minutes or until soft and easily pierced with a fork.
3 Scoop squash into a blender or a food processor fitted with a metal chopping blade, and process until smooth. (You might need to do this in batches.)
4 Refrigerate for up to 1 week.
Mini Butternut Squash Soufflés