Butternut Squash Souffle

Served at a WAPF planning brunch, and enjoyed by all!  Thanks Kelly.


  • 2 cups cooked butternut or Kubocha squash
  • 2 Tbsp butter
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • 2 tsp cinnamon
  • 1 cup canned coconut milk
  • 3 eggs
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract

Puree all ingredients in a food processor or blender.  Pour into square casserole dish.  Bake at 350 degrees for 50 minutes.


2 thoughts on “Butternut Squash Souffle”

  1. I forgot two ingredients….1/2 tsp sea salt and 1 tsp vanilla !
    This recipe was courtesy of The Spunky Coconut Cookbook by Kelly Brozyna, which has a lot of great info and recipes.

  2. Also forgot 1/4 cup honey or other sweetener…I use maple syrup, but not that much. I noticed Betsy updated the recipe so make sure you don’t add additional salt or vanilla from response above. Lately when I have been making this I have been using about 6 cups squash, 1 can coconut milk, 6 or 7 eggs, 1/4 c maple syrup, 1 T vanilla, 1/4 C+ melted butter or ghee or coconut oil, heaping T cinnamon, heaping t. sea salt, heaping 1/4 t. nutmeg and ginger. This fills the bowl of my food processor. I then cook it either in a round casserole (for at least an hour…usually longer) or in a baking dish (for 45 min to an hour). It looks set, like pumpkin pie when finished. You can do a clean knife test to be sure. Enjoy!

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