I just love when I have a recipe that is so good I can tweak and morph it into something new with exciting seasonal flavors. Who can resist a good Winter Comfort Food side dish? Not me! This is a version of my Sweet Potato Soufflé recipe but using less potato and adding a butternut squash and delicate squash if you happen to just have one on your counter. If you don't know what a delicate squash is, definitely look it up and give it a try this time of year. Fresh Harvest is keeping me honest on eating seasonal and again I have incorporated something into our diet that I would have never tried before. I've also added the ginger and cinnamon to this creation and asked my husband what flavors he could taste..."pumpkin" was his reply...oh man totally pumpkin pie flavor without the pumpkin. I've made this with and without the maple syrup and both ways is delicious so I will say maple syrup is optional unless you are actually going to make this into a dessert. Make your favorite crust and you'll have the healthiest most delicious dessert to serve.
- 1 Large Butternut Squash, peeled and chopped
- 1 Delicata Squash (optional), peeled and chopped
- 1 Large sweet potato
- 1 inch of ginger root peeled and sliced
- 4 tablespoons butter (grass fed)
- Salt to taste
- 2 tablespoons maple syrup (optional)
- 1 tablespoon of cinnamon
- 3 eggs
- 1/8 cup coconut flour (or flour of choice...)
- Peel squash and sweet potatoes and cut into cubes
- Bring water to a boil in medium to large pot.
- Add veggies to pot and cook until soft texture.
- Drain water and add squash, sweet potatoes and ginger to large food processors (cuisinart or vitamix)
- Add butter, cinnamon and salt to taste. Mix well, approx 30 seconds
- While mixing add maple syrup, eggs and flour. Mix until you have a smooth consistency but don't over mix.
- Pour into an buttered or oiled casserole dish.
- Bake at 400 degrees 30-45 minutes.
- Cut into squares and serve. Can be eaten hot or cold and is a great side dish to your morning eggs.
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