Butternut Squash Souffle

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Butternut Squash Souffle

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  • Show Name

So Many More Thanksgiving Dishes

  • Show Name

So Many More Thanksgiving Dishes

  • Show Date
November 13, 2021
  • Show Date
November 13, 2021
  • Cook

Suzanne Fellows

  • Cook

Suzanne Fellows

Description

Serves 8

I love the smell of warm cinnamon and nutmeg with a hint of sweetness, it reminds me of beautiful falls and Thanksgiving. A family member has made a butternut squash souffle that I used to love prior to being strictly plant-based. So, I set out to create a butternut squash souffle without eggs or dairy. Here is my version of a delicious, creamy and healthy squash casserole or souffle.

  • Ingredients
  • ✓ 2 lb butternut squash or 2 x12 ounce packages of frozen squash, about 5 cups chopped
  • ✓ ½ cup coconut milk
  • ✓ 1 tablespoon maple syrup
  • ✓ 1 teaspoon cinnamon
  • ✓ ¼ teaspoon nutmeg
  • ✓ ¾ cup aquafaba- beat to form stiff peaks Drain a can of chickpeas
  • ✓ ¼ teaspoon cream of tartar

Optional - Vegan Marshmallows

  • Instructions
  1. Prepare aquafaba: Place a can of chickpeas in the refrigerator or the drained chickpea water in the refrigerator. Cold aquafaba works best. For a great lesson about aquafaba go to https://delightfuladventures.com/how-to-make-aquafaba
  2. If starting with a whole squash, you will need to most likely cook it slightly so you can cut it safely. Either microwave for 4-5 minutes or bake in the oven for ten minutes so it is soft enough to cut. Then cut in half and scoop out and discard seeds. Cube squash and remove skin and steam for 15 minutes, until you can pierce with a fork.
  3. In a large bowl mash or immersion blend steamed squash with coconut milk, maple syrup, cinnamon and nutmeg. Set aside.
  4. Pour ¾ cup of aquafaba in a stand mixer with a whisk attachment. Place on high speed until they begin to form bubbles, add cream of tartar, then continue to blend until stiff peaks form, approximately another 2-3 minutes.
  5. Gently fold the aquafaba into the butternut squash mixture.
  6. Place into one shallow casserole or into 8 ramekins.
  7. Place in 350* oven for 30m minutes until the top is slightly brown. Add vegan marshmallows on top and brown for two minutes.
  8. Serve warm and enjoy!
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