This is a very special butternut squash souffle recipe from my Aunt Sandy that is cherished in my family. I converted it into a healthier allergy-friendly version that all of your guests can enjoy.

The finished product is a smooth and creamy soufflé that is perfect for fall entertaining.

Serves: 8


  • 2 cups cooked mashed butternut squash
  • 1 teaspoon pink Himalayan sea salt
  • 5 – 6 tablespoons maple syrup
  • 3 tablespoons organic non-GMO cornstarch
  • 3 eggs, separated
  • 1 ¼ cups full-fat coconut milk (canned)
  • ½ cup organic butter or coconut oil, melted
  • Slivered almonds for garnish


Combine squash, salt, syrup, and cornstarch.
  1. Beat until fluffy.
  2. Add egg yolks, whipping cream, and butter.
  3. Mix thoroughly.
  4. Beat egg whites until stiff.
  5. Fold into squash mixture.
  6. Pour onto buttered 1 ½ quart casserole dish.
  7. Sprinkle with slivered almonds.
  8. Bake at 350 degrees for 1 hour.
  9. Serve immediately.