Yesterday I posted my tutorial for making kabocha squash puree, in preparation for making this delicious soufflé! This is one of our favorites ways to enjoy kabocha squash. We make this all the time when it’s in season, from fall through early winter.
If you are like kabocha what??? No worries, you can easily substitute sugar-pie pumpkin or even canned pumpkin in this recipe. But, if you do notice some kabocha squash at the market, I encourage you to pick some up and try this recipe or even eat it simply roasted. Kabocha squash has a sweet flavor and a moist and fluffy texture. It’s really delicious!
This soufflé is also a great lower carb alternative to pumpkin pie.
Kabocha Squash Soufflé
Makes 6 individual souffles
Equipment Individual ramekins (I use these ones)
2 cups kabocha squash puree (substitute canned pumpkin)
3/4 cup coconut milk (homemade or I like this brand and this brand)
3 tablespoons maple syrup (make sure it is 100% pure maple syrup)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon arrowroot starch/powder (I use this brand)
1/2 teaspoon of cream of tartar (I use this brand)
3 eggs, light whisked
coconut oil for ramekins (I use this brand)
- Preheat oven to 350F
- In a large bowl mix together kabocha squash puree, coconut milk, maple syrup, cinnamon and nutmeg.
- Next add in eggs, arrowroot powder and cream of tartar. Make sure it is all well mixed.
- Grease the ramekins with the coconut oil. Fill them up with the squash mixture until almost full.
- Cook for 45 to 50 minutes or until a toothpick inserted comes out clean. Try not to open the oven door often, use the oven light instead to check on them.
- Sprinkle with some cinnamon and serve.
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