Mama Z's Healthy Recipes

This is a very special butternut squash souffle recipe from my Aunt Sandy that is cherished in my family. I converted it into a healthier allergy-friendly version that all of your guests can enjoy.

The finished product is a smooth and creamy soufflé that is perfect for fall entertaining.

Allergy Free Butternut Squash Souffle Recipe

Allergy Free Butternut Squash Souffle
 
Author:
Serves: 8
Ingredients
  • 2 cups cooked mashed butternut squash
  • 1 teaspoon pink Himalayan sea salt
  • 5 - 6 tablespoons maple syrup
  • 3 tablespoons organic non-GMO cornstarch
  • 3 eggs, separated
  • 1 ¼ cups full-fat coconut milk (canned)
  • ½ cup organic butter or coconut oil, melted
  • Slivered almonds for garnish
Instructions
  1. Combine squash, salt, syrup, and cornstarch.
  2. Beat until fluffy.
  3. Add egg yolks, whipping cream, and butter.
  4. Mix thoroughly.
  5. Beat egg whites until stiff.
  6. Fold into squash mixture.
  7. Pour onto buttered 1 ½ quart casserole dish.
  8. Sprinkle with slivered almonds.
  9. Bake at 350 degrees for 1 hour.
  10. Serve immediately.

If you can't find a healthy non-dairy whipping cream, click here for my recipe and make your own!

Here are some more Thanksgiving inspired recipes that are great for fall.

Mama Z's Kitchen Makeover Guide