Celiac.com 12/23/2016 - The air is crisp and my lips keep getting chapped. Must mean it is time for the holidays! I am not a fan of pumpkin but I do love the taste of butternut squash. I could eat butternut squash soup every day and never get sick of it.
This butternut squash soufflé is so light and fluffy and is completely gluten-free and grain-free. It also can be made totally dairy-free. If you have any guests with allergies, this is a pretty safe recipe that everyone can enjoy.
I hope you enjoy it with your family and loved ones as much as I will be.
- 1 large butternut squash (to yield 3 ½ to 4 cups cooked pulp)
- 4 eggs, separated
- 3-4 tablespoons cinnamon
- 2 tablespoons butter or coconut oil, melted (1 tablespoon is for the soufflé dish)
- 3 teaspoons lakanto or sweetener of choice
- 1 teaspoon cream of tartar or 2 teaspoons lemon juice
- Soufflé dish with sides 5 to 7 inches tall
- Preheat oven to 350F degrees.
- Cut the squash in pieces and place in a steamer basket with two inches of water and cover.
- Bring to a boil.
- Reduce heat to a high simmer.
- Cook until very soft.
- Let cool slightly.
- Take the skins off and use 3 to 3 ½ cups of the squash.
- Place the squash in a bowl.
- Add the melted butter, cinnamon and sweetener of choice
- Blend with n upright blender or hand mixer (such as a Magic Bullet) until very smooth.
- Take only 2 egg yolks and slowly add in once the mixture is very smooth.
- In a separate bowl take 4 egg whites and 1 teaspoon of cream of tartar or 2 teaspoons of lemon juice and whip your egg whites until stiff. If yours do not rise, not to fret! Whip until very frothy, and it will still turn out fine.
- Gently fold the squash mixture into the whites.
- Melt 1 tablespoons of butter and spread throughout the inside of soufflé dish.
- Place greased soufflé dish in preheated oven for 3 to 5 minutes at the most, then remove from oven.
- Pour souffle mixture into hot dish and place in the center of the oven. Oven rack should be placed accordingly to allow this.
- Bake 17 to 20 minutes or longer, if necessary, until soufflé rises and firms up without becoming crusty.