Recipe for Butternut Squash

Butternut Squash Souffle (recipe as given - see notes for deviations)


1 Med Butternut Squash
2 Eggs
1/4 tsp Sea Salt
1/2 tsp Pumpkin Spice (ginger,mace,nutmeg)
2 tbsp Coconut Milk
Handful of Chopped Pecans

See Notes -Wash butternut squash, cut in half and remove seeds. Place in a shallow baking pan in about 1 inch of water. Bake at 350 degrees about 50 minutes until golden brown and very tender (if pressed for time, you can microwave until tender.) Scrape squash out of the skin and puree in a blender. Add the remaining ingredients except for the pecans, mix to combine. Spread into a small baking greased baking dish. Sprinkle pecans on top, bake at 350 degrees for 35 minutes until set and golden brown. Serves 3-4 as a side dish.


Chefs Notes:
This was a keeper!!! (If one of my kids eats it.. its a keeper)
Liquid is the enemy here… I would peel cut and roast the squash and then puree. Baking keeps too much liquid from the squash.
Used 1 med squash
1/3 cup coconut milk (full fat Thai Kitchen)
½ tsp stevia (This will turn it from side dish to desert)
I added the pecans to the blender.