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Acorn Squash Soufflé

Serves: 4-6
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Course Casseroles, Sides/Salads/Veggies
Cuisine Low Carb, NSNG, Paleo, Vegetarian

Ingredients
  

  • 2-3 acorn squash, halved, seeds and pulp scraped out and discarded
  • 2 eggs
  • 2 tablepoons heavy cream
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • Coconut oil or butter for greasing the baking dish
  • 1 cup pecan pieces for topping

Instructions
 

  • Preheat the oven to 400 degrees. On a foil lined baking sheet, place the acorn squash halves face down. Roast in the oven 30-40 minutes, or until the flesh of the squash is soft and can be easily pierced with a fork. Let cool, then scoop out the squash flesh into a large mixing bowl. Turn the oven down to 350 degrees.
  • In the mixing bowl, add the eggs, heavy cream, melted butter, vanilla, cinnamon, allspice, and salt to the squash, mixing thoroughly with a whisk or hand mixer to break up all the chunks of squash into a smooth, even texture. Pour into an 8x8 baking dish greased with coconut oil or butter. Cook in the oven for 30 minutes, or until the casserole is turning slightly golden brown on top. Meanwhile, toast the pecan pieces in a sauté pan on medium high heat for 4-6 minutes, tossing often and being careful not to burn. Top the acorn squash casserole with the toasted pecan pieces then serve.
Keyword thanksgiving
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