Butternut Soufflé

Yield: 4 servings Prep Time: 15 minutes Bake Time: 30 minutes

Ingredients: 2 cups butternut ½ cup water ¼ teaspoon salt, optional

¼ cup roasted sunflower seeds ¼ cup maple syrup 3 Tablespoons tapioca flour ½ teaspoon coriander ½ teaspoon cardamon ¼ teaspoon fresh lemon juice 2 teaspoons vanilla extract ¼ cup butternut broth

Non-stick pan spray

Directions:

Peel butternut.

Cut in half lengthwise and remove seeds.

Cut into cubes and place in a medium size saucepan.

Add water and salt. Steam for 15 minutes.

While butternut is steaming, preheat oven to 350°F.

Combine the remaining ingredients in a blender.

When butternut is tender, with a serrated spoon, remove 2 cups of butternut from water and add to blender mixture.

Blend until well combined.

Spray four individual baking dishes with non-stick spray.

Pour butternut mixture into dishes.

Bake at 350°F for 45 minutes.

Allow it to cool.

Quick Tips: Freezes well.

Nutritional Facts per ½-cup: Calories 180 Fat 7 g Sodium 150 mg Carbohydrates 28 g Fiber 2 g Protein 3 g Calcium 40 mg Iron 1 mg Potassium 280 mg Phosphorus 100 mg

Grocery List: _____ fresh butternut _____ Celtic salt _____ sunflower seeds, roasted _____ 100% pure maple syrup _____ tapioca flour _____ coriander, ground _____ cardamon, ground _____ pure vanilla extract, non-alcohol _____ non-stick pan spray

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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