Thanksgiving Savory Bacon Butternut Squash Souffle

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Guess what I did? I put on actual running shoes the other day, meaning yesterday, and they seriously felt like moon boots. It’s crazy how much more cushion they have compared to minimus shoes. I felt like a was bouncing like a little school girl every step I took. And I took way more steps than I wanted to. I HATE running. Like, absolutely completely hate it. I never used to hate it. But when you have 30 more pounds on you than you did in college, sh*t is different. Screw you running. You’re mean. My wide set hips hurt.

I just bought the jacket that’s going to make me love and accept Colorado for it’s wintery ugly soul.

I cannot get enough of this song.

So right now, I have SO much food in my house, it’s obnoxious. I’m trying to finish up all the pictures of food for my cookbook before it’s due on December 1st. And well, it’s a lot of recipes. I’ve gotten a handful done, but I still have about 20 to go. That means I’m usually cooking 3-5 a day, plus making a recipe for the blog. I’ve figured out another reason to have a boyfriend, they eat lots. Then I have someone to help me put on fitted sheets and eat my extra food. Laura can only eat so much, she’s small.

And please don’t offer to come over and eat my food, especially if you’re in Maine. Or Florida. Or Nebraska. Or really any other place than Denver. If you’re in Denver, and you’re not a weirdo, I’ll think it over. But based on the fact that there has been crime sprees up the wazoo in the Denver area, I trust none of you Denverians. Where’s the love people? I’ve come to find out in my 24 years that the more you love people, the more they will love you back. That’s a lie, but I’m still trying.

Thanksgiving Savory Bacon Butternut Squash Souffle

4.9 rating
30 reviews
PREP 40 mins
COOK 40 mins
TOTAL 1 hr 20 mins
Yields 5

INGREDIENTS :

  • 1 small butternut squash, cut in half lengthwise (about 2 cups pureed)
  • 4 eggs, yolks and whites separated
  • 1 heaping tablespoon coconut flour
  • 4 slices of bacon, diced
  • ~1/4 cup rendered bacon fat (from the bacon you just cooked)
  • 1 garlic clove, minced
  • 1 shallot, sliced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh sage, chopped
  • salt and pepper, to taste

DIRECTIONS :

  1. Preheat oven to 400 degrees.
  2. Place butternut squash cut side down on a baking sheet.
  3. Bake for 30-35 minutes until soft. Then scoop out the excess seeds (I scoop out the seeds after it bakes. It's way easier that way). Then turn down oven to 350 degrees.
  4. Scoop out the insides of your butternut squash and place in the food processor.
  5. Puree until smooth.
  6. Now place your diced bacon in a pan over medium heat and cook until crispy. Remove cooked bacon with a slotted spoon and place on a plate with a paper towel.
  7. Now pour out the excess bacon fat into your food processor, leaving behind a tablespoon in the pan.
  8. With your butternut squash and bacon fat in the food processor, add your egg yolks as well. Puree until smooth, then add to a large bowl.
  9. In the pan with the leftover bacon fat over medium heat, add your minced garlic and sliced shallots.
  10. Cook until shallots are tender and translucent.
  11. Add shallots, bacon, coconut flour, herbs, salt and pepper to your bowl and mix well.
  12. Now in a separate large bowl, beat egg whites until stiff peaks form. With a spatula, fold in egg whites into your squash bowl until no white streaks remain.
  13. Grease your ramekins with coconut oil and pour in mixture to each ramekin. My mixture made 5 soufflés.
  14. Bake for 35-40 minutes.
  15. Serve and love life.

by

INGREDIENTS :

  • 1 small butternut squash, cut in half lengthwise (about 2 cups pureed)
  • 4 eggs, yolks and whites separated
  • 1 heaping tablespoon coconut flour
  • 4 slices of bacon, diced
  • ~1/4 cup rendered bacon fat (from the bacon you just cooked)
  • 1 garlic clove, minced
  • 1 shallot, sliced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh sage, chopped
  • salt and pepper, to taste

DIRECTIONS :

  1. Preheat oven to 400 degrees.
  2. Place butternut squash cut side down on a baking sheet.
  3. Bake for 30-35 minutes until soft. Then scoop out the excess seeds (I scoop out the seeds after it bakes. It's way easier that way). Then turn down oven to 350 degrees.
  4. Scoop out the insides of your butternut squash and place in the food processor.
  5. Puree until smooth.
  6. Now place your diced bacon in a pan over medium heat and cook until crispy. Remove cooked bacon with a slotted spoon and place on a plate with a paper towel.
  7. Now pour out the excess bacon fat into your food processor, leaving behind a tablespoon in the pan.
  8. With your butternut squash and bacon fat in the food processor, add your egg yolks as well. Puree until smooth, then add to a large bowl.
  9. In the pan with the leftover bacon fat over medium heat, add your minced garlic and sliced shallots.
  10. Cook until shallots are tender and translucent.
  11. Add shallots, bacon, coconut flour, herbs, salt and pepper to your bowl and mix well.
  12. Now in a separate large bowl, beat egg whites until stiff peaks form. With a spatula, fold in egg whites into your squash bowl until no white streaks remain.
  13. Grease your ramekins with coconut oil and pour in mixture to each ramekin. My mixture made 5 soufflés.
  14. Bake for 35-40 minutes.
  15. Serve and love life.

by

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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93 thoughts on “Thanksgiving Savory Bacon Butternut Squash Souffle”

  1. Oops. You did it again. You’re going to make me deal with holiday crazed crowds at the grocery store. I thought I was all stocked up and ready for next week and dang, now I have to make this. HAVE TO. Thank you!

  2. Looks delish! Cant wait to try for thanksgiving. And, that song – holy crap – hysterical. You = awesomeness. Thanks for the smile!!!

  3. i just used my butternut squash the other night to make your Apple Onion Cinnamon Porkchop/ Crockpot Squash recipe! (ps. those chops were the tits.) Do you think that other kinds of squash could be subbed in?

  4. that song is awesome!!! i’ve been pretty obsessed with it too even tho the lyrics are stupid, but the beats good!! :0)

  5. MMMMSQUASHHH.
    I really need to invest in soufle ramekins. Just like I need to invest in a donut pan so I can make your Thanksgiving Morning Apple Fritters! I saw a pan yesterday but it was only for 6 donuts. How many does yours fit Juli?

  6. Ugh! Just when I think I have my TG menu set, you post another awesome recipe. I might have to make TG dinner on Thursday AND Friday just to fit all these amazing recipes in!

  7. I have some organic free range home grown butternummys .(Free range: They take over your back yard). Thank you for this receipe…I am going to impress the heck out of my non paleo boyfriend. Thank you

  8. These look amazing!! I made your sweet potato biscuits the other day for a dinner party (and I added cheese!) and everybody loved them! I talked your blog up.

  9. How can these not be perfection?! Must make.

    Okay, it’s hard not to, but I won’t offer to come over and eat your food. Can I give you my mailing address and send you some funds to cover shipping?! :o)

  10. I’ve NEVER had squash but this is making me want to go find one (I live in the middle of nowhere in Nova Scotia) and make this!

  11. There’s this thing connected to your fridge… where you keep your ice cream. You could keep your extra food in it also and break it out on the days you don’t wanna cook. 😉

  12. Puppy in a Cup!! just had to say it. I have the giggles from the thrift shop song. Looove it. Can’t wait to make this souffle for thanksgiving breakfast.

  13. Danielle Crevling

    I’m a weirdo, but you do know me… soooo 2 outa 3 qualifications. I will come over and eat your food?? 🙂 These look awesome!!

    1. you are welcome in my house anytime Danielle! You are really the only person that I actually remember from high school, let alone like, so you can walk in my door anyday!

  14. Never in my life did I think I would want to make anything with “souffle” in it. This looks fantastic and easy! Definitely trying it!!! 🙂

  15. Oh man, I would love to try this recipe out. But last time I tried to whip egg whites into small soft peaks I almost died (tad dramatic?.. meh, perhaps). Really though I whisked the egg whites for half an hour and all I got was foam. How do you do it?

    1. Don’t you worry your little bum Chelsea!! Mine weren’t perfect WHATESOEVER!! So just try to get the egg white frothy at least. It still worked out for me that way!

    1. Did you try this as a larger “shared” soufflé?…Any variations on time-in-oven…temps?…

      I have a big soufflé dish…but, alas..not the ramekin “mini”s..

      1. Donna I wish I could help you out more, but I have NO clue. I’m guessing doubling the recipe and increasing the temp a bit but this was the first time i made a soufflé!

  16. I will come over and eat your food and help you make your bed. =) I will even help you clean up after cooking. Or you can come visit my house and cook there and I will clean up as well.

    Do you feel the love? I will have to try some of these good things you have posted. However I am not great at cooking things that take a lot of time. I like to throw them in the crockpot and leave them. =)

  17. I am making this ASAP. Also, please tell me how much you laughed during the New Girl episode ‘Menzies’ when she cried about the little yorkie. Hilarious!!

  18. Our TGs get a little crazy. I need to either make & bake this in advance or prepare it early and bake right before dinner. Any suggestions as to which one would work better? If you had leftovers did they reheat well?I’m also going to have to use one large pan.

  19. I made this recipe for dinner tonight – it turned out so amazingly delicious! I had no idea what to expect, and it was heavenly. My boyfriend was in charge of the egg whites, and he whipped those things into submission. Ended up with three times as much souffle as I expected due to the egg white volume!

    We had these souffles with fried trout – worked very well together.

    This is why I have very little desire to go out to restaurants. Why bother when we can make food like this at home? Thank you so much for sharing these recipes! I’ve been paleo for over a year now, and your blog has made it easier, and a real pleasure (and my boyfriend eats my meals without any complaints).

  20. I made this in a 2.5 qt casserole dish. I doubled everything, except used 1 tsp dried sage and thyme. It was very very delicious! I baked it at 400 for 45 min. Might try it at 350 next time b/c it was a little dry, but still very yummy

  21. I had no idea the little dishes that are in my cupboard are called ramekins. Thank you for your infinite wisdom. And your amazing recipes.

  22. This was fab! I did make it in a regular corningware dish (one shaped like 1 large ramekin), cooked it for a little longer and it turned out fine. Only thing I would change is next time I would make it without the fresh herbs, they were a little too strong for my family’s liking (bro and SIL also paleo). I will be making it that way for Christmas Eve. Also if you use farm fresh eggs (I do and I saw a lot of people asked which is why I’m adding this) you are not going to get stiff peaks so just make them super frothy.

  23. Made these at Thanksgiving, and my two year old ate a whole souffle and asked for more! I have no idea if they reheat well, as there were none left. So. Delicious. Thanks!

  24. This looks like just what I have been looking for. I tried a yummy butternut soffle from the grocery. I would love to make up individual ones for my lunch. Does reheat well .? Have you frozen these? Just wondering.

  25. My sweet girl is allergic to MANY THINGS w her severe Crohns what can I use instead of coconut flour
    I don’t know what flours do what or what replaces what flour.

    Thank you so much my sweet young’n is looking forward to me making this for her

  26. I have seriously been listening to “Thrift Shop” on repeat for about 2 weeks straight. Every time I go to back squat, I start the song and start lifting right when the beat drops. Also, being from Seattle, I have been to all of the thrift shops in the video, and they are all amazing. Too many things to love about this.

    Side note, Doctor Who’s character Clara has had me curious to try a souffle and you just gave me a great recipe; thanks!

  27. Damn, those were pretty! I say “were” because they were devoured by me and a tipsy friend instantly. Also, good with a dollop of butter and also good with dark chocolate on top. That was towards the bottom of the wine bottle tho.

    Also, I plan on doing some shopping next week at Park Meadows, will you leave your leftovers on the porch for me? Tanks!

  28. I finally got around to making these! Yum!
    Husband’s comment: “where’d you get this recipe?”
    me: “paleomg.”
    Husband: “damn! that b!tch knows what’s up! this is delicious!”

  29. Made this last night and there is nothing left today. This recipe was sooooooooo good! So good that I’m thinking about making it again on Thursday for Thanksgiving even though I’m already making 2 other dishes. Awesome recipe!

    Side note – I made no changes to this recipe and baked it in an 8 x 8 glass dish. Still came out beautiful and yummy!

  30. Made this tonight and it is delicious!!! I added a bit of cinnamon, and baked in one large souffle dish. Thank you so much!!

  31. This was seriously awesome. I made some changes to the recipe: medium butternut squash. 3 cloves of garlic (crushed), 3 shallots, 2 T fresh, chopped rosemary,1 t of chipotle pepper flakes, 2 t fresh thyme, added an extra egg, and made it with a ground pecan crust.
    I loved every bite. Thanks for the recipe.

  32. This was great. I served it with cooked broccoli with cheese. I was worried it wouldn’t provide enough meat for satisfy everyone for dinner, so I reheated some leftover chicken to go along with it, but my husband was the only one took me up on that. I think it would be a great way to serve squash for those who aren’t in love with squash/nervous about it. We loved it. Will make again.

  33. Made this last night in about 7 glass mason jar ramekins…probably could have cooked about 10 minutes longer, but we could not wait to taste it! I roasted the butternut squash with ghee to add richness. It turned out so moist and the bacon flavor was heavenly. Heated one up back in the oven this morning for breakfast too! Thanks for sharing this recipe, can’t wait to try it again!

  34. Will this easily convert into a large casserole dish rather than individual soufflés for a Christmas potluck? It looks so delicious!

  35. made these today. Although they tasted ok, I could never serve them. I made exactly according to directions. They were flat pancakes. I make souffes’ frequently but have now gone paleo and I’m not sure why these turned out so bad. They never puffed up in the oven

  36. I’m going to make this with smoked pumpkin (it’s a revelation! ) and sage browned butter 🙂

    This is the perfect template for something I’ve been dreaming of…

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