Winter Squash Souffle

With apples baked in!

With apples baked in!

I have never had any kind of souffle, so I am not sure if these little treats resemble it in any way other than it puffs up and falls. When I hit on this recipe, the kids were immediately in seventh heaven.

Souffle is our number one requested food around here. They remind us a lot of the Dutch Babies that used to be a staple, back before we went gluten-free. Update: When we were doing the GAPS intro, Kid1 chose this for her birthday treat! A year later, it’s still a favorite for sleepover breakfasts the kids can make themselves!

Winter Squash Souffle

The kids love to make it for themselves

The kids love to make it for themselves

Serves 4
1/4 c nut butter
1 c winter squash, cooked
8 large eggs
4 T ghee

  1. Preheat oven to 350 degrees F.
  2. Place 1 T ghee in each of four 1.5 c (or larger) oven safe dishes (mugs work well) and place in oven to melt.
  3. Blend nut butter and winter squash. Add eggs and mix well. Fill each dish no more than halfway with egg mixture.
  4. Bake 30 minutes, until puffy and cooked through.
  5. Serve immediately with honey and yogurt.


  • We like to add apples to the ghee while it is melting, then pour the batter on top. The apples bake into the souffle and that’s really good!
  • You can omit the nut butter.
  • If you don’t have squash on hand, you can use applesauce instead.

This post is part of The Healthy Home Economist’s Monday Mania!

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2 comments to Winter Squash Souffle

  • I *am* missing Dutch babies! Plus my 5-year-old is begging for pancakes. I can’t wait to try this recipe. Thank you so much for all the time and effort you put into helping all of us stay healthy and happy! You are an inspiration 🙂

  • Thanks! That looks so tasty. GAPS seems to be working for me. Candida skin symptoms gone in just the first stage.

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