People You Don’t Want To See and a Butternut Squash Soufflé

Yesterday morning I had breakfast with my friend M. again.  On my way to meet her, I saw my mother.  You probably remember the relationship I have with her, or rather the one I don’t.  I didn’t recognize her until she started to smile.  I averted my eyes and kept on walking.  Tell me in the comments below: how do you react when you see someone you don’t want to see?  You may teach me a thing or two.

Let’s keep going.  Next recipe is the butternut squash soufflé, adapted from Tasty Yummies. 

Butternut Squash Soufflé

 Ingredients

  • 2 lbs peeled, diced butternut squash (I bought the pre-chopped 2-lb container from Costco)
  • 1 quart vegetable broth (I forgot to read this step and used water)
  • ½ cup chopped yellow onion (I didn’t measure this and it was slightly too onion-y)
  • ¼ cup melted and cooled coconut oil
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg (this was too much nutmeg; I’ll use a ¼ teaspoon next time)
  • Salt and ground black pepper
  • 1 tablespoon coconut flour
  • 3 eggs

Steps

  • Preheat oven to 350.
  • Grease a glass/Pyrex casserole dish with coconut oil (I placed a spoonful of coconut oil in the casserole dish then used a paper towel to grease the rest).
  • Place squash and broth in a saucepan and bring to a boil over high heat.  (I used water.  Make sure the squash is fully covered in liquid.)  Cover, reduce heat to low, and simmer for 20 minutes, until the squash is very soft.  Drain squash.
  • Puree the squash.  The recipe says to transfer to a food processor; I moved it to a glass mixing bowl and used an immersion blender.  (I first talked about my immersion blender here https://honkytonkfit.com/post/63330719248/frustrations.  Best.  Investment.  Ever.).
  • Add the onion (make sure you measure it), coconut oil, almond milk, and maple syrup.  Process (again, I used an immersion blender) until smooth. 
  • Blend in cinnamon and nutmeg and season with salt and pepper.
  • Blend in coconut flour and eggs.  (I continued to use the immersion blender for all of the mixing.)
  • Pour the mixture into the greased dish and bake for 45-50 minutes, until puffed and set.  Serve hot.

Happy eating!

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