Butternut Squash Soufflé (Paleo - With Dairy) - cooking recipe

Ingredients

1/4 cup coconut flour
1/4 cup honey or 1/4 cup maple syrup
1/2 cup coconut oil, melted
3 eggs
1 1/2 cups milk
2 lb butternut squash or (12 ounce) boxes frozen squash, thawed
cinnamon

Preparation

Preheat oven to 350.
if using fresh squash, cut in half, remove seeds, place cut side down in small amount of water, cover and cook in high for 15 minutes.
scrape flesh from skin - should be 3-4 cups.
beat together coconut flour, maple syrup or honey, oil, eggs and milk.
add squash and mix well.
pour into 9x13 glass or ceramic baking dish.
sprinkle with cinnamon if desired.
bake for 60 minutes.