Butternut Squash Souffle

Name: Butternut Squash Souffle Recipe
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: Egg fresh 3 extra large (remove); Cinnamon ground 0.50 tbsp (remove); Nutmeg ground 0.25 tbsp (remove); Butternut Squash 454 (remove); Granulated Sugar 0.25 cup (remove); Flour white 0.25 cup (remove); Beneprotein - 2 scoops; Wild Harvest Organic Soymilk Plain 0.50 cup (remove); Salt .25 tsp (remove); Baking Powder .5 tsp (remove); Egg Whites - (All Whites) 100% Liquid Egg Whites .5 cup (remove)

Minutes to Cook: 45

Number of Servings: 8

Ingredients

Egg, fresh, 3 extra large (remove)Cinnamon, ground, 0.50 tbsp (remove)Nutmeg, ground, 0.25 tbsp (remove)Butternut Squash, 454 (remove)Granulated Sugar, 0.25 cup (remove)Flour, white, 0.25 cup (remove)Beneprotein - 2 scoopsWild Harvest Organic Soymilk Plain, 0.50 cup (remove)Salt, .25 tsp (remove)Baking Powder, .5 tsp (remove)Egg Whites - (All Whites) 100% Liquid Egg Whites, .5 cup (remove)

Directions

Set oven to 325 degrees. Cut, clean out seeds and bake a butternut squash in a baking dish with 1/2 cup of water for one hour. Scoop out soft flesh when tender. Discard skin. Mix or blend with the rest of the ingredients. Pour into a baking dish and bake at 325 degrees for 45 minutes.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 113.3
Total Fat: 2.6 g
Cholesterol: 89.9 mg
Sodium: 163.8 mg
Total Carbs: 16.4 g
Dietary Fiber: 2.1 g
Protein: 7.1 g

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