Butternut Squash Soufflé Paleo With Dairy Recipes
BUTTERNUT SQUASH SOUFFLé (PALEO - WITH DAIRY)
An easy, healthy side dish that is appealing to both adults and children. The squash can easily be cooked in the microwave, or use frozen. For more kid appeal, sprinkle the top with cinnamon before baking. This is a modification of MSMD310's recipe #108926
Provided by caetb
Categories Vegetable
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- if using fresh squash, cut in half, remove seeds, place cut side down in small amount of water, cover and cook in high for 15 minutes.
- scrape flesh from skin - should be 3-4 cups.
- beat together coconut flour, maple syrup or honey, oil, eggs and milk.
- add squash and mix well.
- pour into 9x13 glass or ceramic baking dish.
- sprinkle with cinnamon if desired.
- bake for 60 minutes.
Nutrition Facts : Calories 185.1, Fat 13.7, SaturatedFat 10.7, Cholesterol 60.9, Sodium 41.4, Carbohydrate 14.1, Fiber 0.9, Sugar 8, Protein 3.6
ROASTED BUTTERNUT SQUASH SOUFFLE
A great side dish to impress. Good for potlucks and holiday meals.
Provided by KeeperoftheSweets
Categories Side Dish Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
- Place butternut squash, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
- Sift flour, baking powder, and salt together in a bowl.
- Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
- Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
- Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g
BUTTERNUT SQUASH SOUFFLE OR KUGEL
This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!
Provided by MSMD310
Categories Vegetable
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350.
- if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
- Scrape flesh from skin- should be 3-4 cups.
- beat together flour, sugar, oil, eggs, and milk.
- add squash and mix well.
- bake in 9x13 glass or ceramic baking dish for 60 minutes.
- can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).
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EASY BUTTERNUT SQUASH SOUFFLE - HEALTHY RECIPES BLOG
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- Preheat your oven to 350 degrees F. Boil 4 cups of water, let them slightly cool, then pour them into a 9 X 13-inch baking dish (this will be your water bath). Grease six ¾-cup ramekins with butter.
- Steam the squash: place the cubed raw squash in a large microwave-safe bowl. Add 1/2 cup water for large squash pieces or 1/4 cup for small pieces. Cover and microwave until tender. Drain well. How long to microwave the squash will depend on the size of the squash pieces. Small ones, such as those that come in a bag of frozen squash, will likely take about 7 minutes. Large ones can take as long as 15 minutes.
- Place the cooked and drained squash along with the remaining ingredients in your food processor. Process on low for a few seconds, then process on high until well combined and frothy, about 1 minute.
- Pour the mixture into a spouted measuring cup, then into the ramekins. You can fill the ramekins almost to the top.
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