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Gluten-Free, Grain-Free Butternut Squash Souffle

Journal of Gluten Sensitivity Winter 2017 Issue


Image: Miranda Jade

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.

Our holidays are not quite as traditional as most. When I was younger we did the turkey, ham, stuffing, etc. As we got older and honestly a little sick of those items, we started to come up with more exciting menu items for the special holidays. For example, this year we plan on BBQing some fresh caught cedar planked fish and ribs and everyone is bringing some delicious sides and treats to go with the protein while we open up presents. I really hope someone makes this as a side because I will be back for 2nds and 3rds.

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.

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I hope you enjoy it with your family and loved ones as much as I will be.

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Preheat oven to 350F degrees.
  2. Cut the squash in pieces and place in a steamer basket with two inches of water and cover.
  3. Bring to a boil.
  4. Reduce heat to a high simmer.
  5. Cook until very soft.
  6. Let cool slightly.
  7. Take the skins off and use 3 to 3 ½ cups of the squash.
  8. Place the squash in a bowl.
  9. Add the melted butter, cinnamon and sweetener of choice
  10. Blend with n upright blender or hand mixer (such as a Magic Bullet) until very smooth.
  11. Take only 2 egg yolks and slowly add in once the mixture is very smooth.
  12. 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.
  13. Gently fold the squash mixture into the whites.
  14. Melt 1 tablespoons of butter and spread throughout the inside of soufflé dish.
  15. Place greased soufflé dish in preheated oven for 3 to 5 minutes at the most, then remove from oven.
  16. Pour souffle mixture into hot dish and place in the center of the oven. Oven rack should be placed accordingly to allow this.
  17. Bake 17 to 20 minutes or longer, if necessary, until soufflé rises and firms up without becoming crusty.

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1 Response:

 
Caitlin
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Dec 2016 10:47:33 AM PDT
I´m the opposite and can't abide butternut squash, but love pumpkin. Can it be substituted cup for cup?




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