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
- Yield: 5 1x
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
Instructions
- Preheat oven to 400 degrees.
- Place butternut squash cut side down on a baking sheet.
- 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.
- Scoop out the insides of your butternut squash and place in the food processor.
- Puree until smooth.
- 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.
- Now pour out the excess bacon fat into your food processor, leaving behind a tablespoon in the pan.
- 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.
- In the pan with the leftover bacon fat over medium heat, add your minced garlic and sliced shallots.
- Cook until shallots are tender and translucent.
- Add shallots, bacon, coconut flour, herbs, salt and pepper to your bowl and mix well.
- 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.
- Grease your ramekins with coconut oil and pour in mixture to each ramekin. My mixture made 5 soufflés.
- Bake for 35-40 minutes.
- Serve and love life.
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. =)
<3 the song!
Totally planning a trip to the local thrift stores today….. :O)
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!!
sooooooo hard. god i love her
Dang. I’m in Miami… thats IN Florida grr yummy
Can’t wait to try this!
That looks so dang good, I will totally be trying to make these once I get home from my TDY.
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.
I would prepare it early and bake right before dinner! it reheats well but it’s not the same
Wondering instead of using bacon fat, would any other oil work?? like coconut or olive? Thanks 🙂
yeah either would work!
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).
I am SO glad to find you today! Can I make this in a 2 quart dish instead of ramekins??? What would I have to adjust?
I haven’t tried that so I’m not totally sure!