This is an unusual and tasty gluten-free/grain-free dish using butternut squash. It can easily be altered by using another squash, such as acorn or even pumpkin.
The reason this particular dish turns out the way it does is the butternut squash really doesn’t have an overbearing flavor and the spices and texture go together perfectly.
Serve this with a nice chicken dish and the whole family will love it!
1 large butternut squash (to yield 3 ½ to 4 c cooked pulp)
4 eggs, separated
3-4 tbsp cinnamon
2 tbsp butter or coconut oil, melted (1 tbsp is for the soufflé dish)
3 tsp lakanto
1 tsp cream of tartar or 2 tsp lemon juice
Soufflé dish with sides 5 to 7 inches tall
1. Preheat oven to 350 degrees.
2. Cut the squash in pieces and place in a steamer basket with two inches of water and cover.
3. Bring to a boil.
4. Reduce heat to high simmer.
5. Cook until very soft.
6. Let cool slightly.
7. Take the skins off and use 3 to 3 ½ c of the squash.
8. Place the squash in a bowl.
9. Add the melted butter, cinnamon, and sweetener of choice
10. Blend with upright blender or hand mixer (such as a Magic Bullet) until very smooth.
11. Take only 2 egg yolks and slowly add in once mixture is very smooth.
12. In other bowl take 4 egg whites and 1 tsp cream of tartar or 2 tsp lemon juice and whip your egg whites until stiff. If yours do not rise, not to fret! Whip until very frothy, and it will still turn out fine.
13. Fold squash mixture into whites gently.
14. Melt 1 tbsp butter and spread throughout the inside of soufflé dish.
15. Place greased soufflé dish in preheated oven for 3 to 5 minutes at the most, then remove from oven.
16. Pour souffle mixture into hot dish and place in the center of the oven. Oven rack should be placed accordingly to allow this.
17. Bake 17 to 20 minutes or longer, if necessary, until soufflé rises and firms up without becoming crusty.
Miranda Jade Turbin
From our home to yours, Tina Turbin.