Thanksgiving Reminder:
We will be Closed next Thursday November 26th and Friday November 27th for Thanksgiving. Normal schedule will resume on Saturday November 28th.

Check out this recipe...any takers?
I'm thinking it might resemble pumpkin pie!

Butternut Squash Souffle

1 Butternut Squash
2 Eggs
1/4 tsp Sea Salt
1/2 tsp Pumpkin Spice
2 tbsp Coconut Milk
Handful of Chopped Pecans

Wash butternut squash, cut in half and remove seeds. Place in a shallow baking pan in about 1 inch of water. Bake at 350 degrees about 50 minutes until golden brown and very tender (if pressed for time, you can microwave until tender.) Scrape squash out of the skin and puree in a blender. Add the remaining ingredients except for the pecans, mix to combine. Spread into a small baking greased baking dish. Sprinkle pecans on top, bake at 350 degrees for 35 minutes until set and golden brown. Serves 3-4 as a side dish.


Nicole said...

Aim- how about you make this and I try/eat it. That works, right?? :)

Jen S. said...

mmm...i had something like that on my cruise...except it was pumpkin. it was so yummy!!

Aimee Lyons said...

If I had an oven at the box, I would be sure to whip it up for the 5:30 class tonight...

donkey said...

this sounds YUMMY and as i happen to have a butternut squash sitting on my countertop right now, sounds like dinner for tomorrow.

you can probably make this with any squash you want--pumpkin would work fine. acorn, butternut--all good. spaghetti squash might not work tho.

also, if you're in the mood for savory instead of sweet, you could swap out the pumpkin spices for curry, cayenne & cumin and have it be a more savory thing.

Jason Lyons said...

i want the taste the umani!