Butternut Squash Soufflé (Paleo - With Dairy)

1. 1

   Preheat oven to 350.

2. 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. 3

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

4. 4

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

5. 5

   add squash and mix well.

6. 6

   pour into 9x13 glass or ceramic baking dish.

7. 7

   sprinkle with cinnamon if desired.

8. 8

   bake for 60 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.