SOUFFLÉ (gut-friendly!)

I bought a butternut squash recently. I know they are nutrient-dense and easy on the gut (plus great for the spleen!), but to be honest I had no idea what to do with it. I already knew how to roast squash, puree it, freeze it...but what next?? I made some roasted/pureed ice cubes to throw in smoothies. It wasn't bad that way. I like soup, but the day I did this, the idea of soup bored me. This savory veggie with sweet, nutty notes HAD to be good for something else. So I started playing around. And guys, I think I've created something divine.

ROASTED BUTTERNUT SQUASH & GARLIC SOUFFLÉ.

Paleo, keto-friendly, vegetarian (NOT vegan, though), dairy-free, gluten/grain/nut/seed-free...AND only 3 ingredients (not including salt & pepper)!

You'll need:

4 ramekins/small baking dishes

1 cup butternut squash, roasted* (see bottom for instructions)

1 whole head of garlic, roasted & pureed* (see bottom for instructions) (this could be replaced with caramelized onions)

3 eggs, whipped

1 tsp tahini (*optional, for richness)

1/2-1 tsp salt

1/2 tsp black pepper

Oil of choice (for coating - I used ghee)

Instructions:

Preheat oven to 375(F). Wipe ramekins with thin layer of oil. Whip eggs until light, fluffy, and about doubled in size. Set aside. With fork, mash roasted garlic until it becomes a paste. In a separate bowl, mix squash and garlic paste until well-combined. If using tahini, add it into squash mixture. Slowly incorporate squash/garlic mix into egg whip, and add salt and pepper (I go a bit heavy on s&p); mix until fully combined. Transfer mixture to ramekins, and bake for 25 minutes, or until toothpick comes out clean.

This savory dish should be light and airy, yet rich in flavor--sweet, salty, and nutty, with deep garlic flavor. Can be enjoyed as a side OR main dish!

Watch my son and I make roasted butternut and garlic soufflé here!

*Roasted/pureed squash:

Preheat oven to 400. Cut squash down the middle vertically (can cut off the top, or leave it), and place facedown on baking sheet (use silpat, foil, or parchment paper to protect baking sheet from sticky residue left behind by squash). Bake for 1 hour. When cooled enough to handle, scrape out and discard seeds/guts, then peel off and discard skin. Puree "meat" until silky smooth.

Storage: in fridge for up to a week, or freezer for around 1 year!

*Roasted garlic:

Preheat oven to 400. Rip off a square of tin foil. Cut bottom off head of garlic. Place garlic bottom-down, then drizzle with oil of choice (I use olive for this), then wrap foil up and gather at the top. Bake for 40-50 minutes, then remove from oven. When cool enough to handle, squeeze the cloves out through the bottom, leaving and discarding the "skin". Mash.

**Storage: I get nervous about storing garlic due to botulism, so I would use immediately, or store in the fridge for no more than a day.

MACROS for 1 serving (4 servings per recipe): Calories: 87; Fat: 3.6g; Sat fat: 1.2g; Cholesterol: 139.5mg; Sodium: 274mg (<<for 1/2 tsp salt per recipe); Potassium: 68.8g; Carbs 7.2g; Fiber: 1g; Sugar: 1.2g; Protein: 5.7g