Butternut Squash Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 # butternut squash, 1 " cubes cooked1 # carrots, lg. dice cooked1/2 cup coconut oil1/2 cup canned pumpkin6 tbsp. almond flour2 tsp vn. extract4 egg whites & 1 1/2 tsp VEGG (or 7 eggs)Topping1/2 cup coconut sugar4 tbsp. coconut oil1 cup pecans chopped
Preheat oven to 350 degrees
Steam or bake carrots and squash
combine first 6 ingredients in food processor, blend until smooth.
Add eggs 1 at a time, pour mixture into greased souffle dish (may be made up to 3 days in advance)
Bake souffle for 60 min
Topping:
melt 4 tbsp coconut oil
add coconut sugar and pecans, toss until well coated
sprinkle over souffle, bake for another 15-20 min
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SOULUTIONS.
Steam or bake carrots and squash
combine first 6 ingredients in food processor, blend until smooth.
Add eggs 1 at a time, pour mixture into greased souffle dish (may be made up to 3 days in advance)
Bake souffle for 60 min
Topping:
melt 4 tbsp coconut oil
add coconut sugar and pecans, toss until well coated
sprinkle over souffle, bake for another 15-20 min
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SOULUTIONS.
Nutritional Info Amount Per Serving
- Calories: 454.8
- Total Fat: 32.0 g
- Cholesterol: 0.0 mg
- Sodium: 84.6 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 7.8 g
- Protein: 6.8 g
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