Winter Squash Souffle

I have never had any kind of souffle, so I am not sure if these little treats resemble it in any way other than it puffs up and falls. When I hit on this recipe, the kids were immediately in seventh heaven.

Souffle is our number one requested food around here. They remind us a lot of the Dutch Babies that used to be a staple, back before we went gluten-free. Update: When we were doing the GAPS intro, Kodiak chose this for her birthday treat! A year later, it’s still a favorite for sleepover breakfasts the kids can make themselves!

Winter Squash Souffle

Serves 4
1/4 c nut butter
1 c winter squash, cooked
8 large eggs
4 T ghee

1. Preheat oven to 350 degrees F.
2. Place 1 T ghee in each of four 1.5 c (or larger) oven safe dishes (mugs work well) and place in oven to melt.
3. Blend nut butter and winter squash. Add eggs and mix well. Fill each dish no more than halfway with egg mixture.
4. Bake 30 minutes, until puffy and cooked through.
5. Serve immediately with honey and yogurt.

Variations

• We like to add apples to the ghee while it is melting, then pour the batter on top. The apples bake into the souffle and that’s really good!
• You can omit the nut butter.
• If you don’t have squash on hand, you can use applesauce instead.

This post is part of The Healthy Home Economist’s Monday Mania!