Paleo Squash Pie Soufflé
Ingredients
The squash
-
2
medium
butternut squash
The filling
-
3
tablespoons
salted butter or coconut oil
-
2
large
eggs
-
1
tablespoon
vanilla extract
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
celtic sea salt
Instructions
- Rub the squash with coconut oil.
- Place the squash cut side down on a metal baking sheet.
- Bake the squash at 350°F for 40-60 minutes until soft.
- Scoop the squash out of the skin and discard the skin.
- Place the squash in a food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg, and salt.
- Puree until smooth and creamy.
- Transfer the mixture to a 9-inch tart pan or casserole dish.
- Bake at 350°F for 40 minutes.
- Serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
120mg
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