Butternut Squash Soufflé Paleo With Dairy Recipes

ROASTED BUTTERNUT SQUASH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
• Place butternut squash, cut-side down, onto the prepared baking sheet.
• Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
• Sift flour, baking powder, and salt together in a bowl.
• Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
• Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
• Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

BUTTERNUT SQUASH SOUFFLé (PALEO - WITH DAIRY)

Steps:

• 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.

BUTTERNUT SQUASH SOUFFLE

Steps:

• Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
• Preheat oven to 350 degrees F.
• Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
• Toss the corn flakes, brown sugar, and butter together until all is coated.

BUTTERNUT SQUASH PALEO 'PORRIDGE'

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
• Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
• Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.