Christmas

Butternut Squash Souffle is for Side Dish.

Butternut Squash Souffle takes 20 minutes to prepare.

Butternut Squash Souffle takes 90 minutes to cook.

Butternut Squash Souffle makes 8 servings.

The ingredients for Butternut Squash Souffle are:

1 # butternut squash, 1 " cubes cooked
1 # carrots, lg. dice cooked
1/2 cup coconut oil
1/2 cup canned pumpkin
6 tbsp. almond flour
2 tsp vn. extract
4 egg whites & 1 1/2 tsp VEGG (or 7 eggs)
Topping
1/2 cup coconut sugar
4 tbsp. coconut oil
1 cup pecans chopped

Here is how you make Butternut Squash Souffle:

Preheat oven to 350 degreesSteam 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 minTopping:melt 4 tbsp coconut oiladd coconut sugar and pecans, toss until well coatedsprinkle over souffle, bake for another 15-20 minServing Size: makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SOULUTIONS.

The nutritional information for Butternut Squash Souffle is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Butternut Squash Souffle is Vegetarian