Butternut Squash Soufflé (Paleo - With Dairy)

Name: Butternut Squash Soufflé (Paleo - With Dairy)
Ingredients: 1/4 cup coconut flour; 1/4 cup honey or 1/4 cup maple syrup; 1/2 cup coconut oil, melted; 3 eggs; 1 1/2 cups milk; 2 lb butternut squash or (12 ounce) boxes frozen squash, thawed; cinnamon

7 ingredients

8 steps

Ingredients

1/4 cup coconut flour
1/4 cup honey or 1/4 cup maple syrup
1/2 cup coconut oil, melted
3 eggs
1 1/2 cups milk
2 lb butternut squash or (12 ounce) boxes frozen squash, thawed
cinnamon

Directions

1

Preheat oven to 350.
2

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.
3

scrape flesh from skin - should be 3-4 cups.
4

beat together coconut flour, maple syrup or honey, oil, eggs and milk.
5

add squash and mix well.
6

pour into 9x13 glass or ceramic baking dish.
7

sprinkle with cinnamon if desired.
8

bake for 60 minutes.