Friday, August 10, 2018


I saw this recipe on the internet and found it quite interesting. A good way to get kids to eat their vegetables. They are almost always fascinated by a food they can hold in their hand, if desired. And these are good warm or cold.

3 eggs
1 cup roasted and pureed (fork-mashed) butternut squash
pinch cinnamon
freshly ground black pepper and a pinch of salt

Preheat oven to 350.
Lightly wipe 15 mini muffin cups with olive or canola oil; set aside.

Whisk eggs in a medium bowl; add squash puree, cinnamon, salt, and pepper. Whisk again until the mixture is smooth.

Spoon or pour souffle batter carefully into the prepared muffin tin.

Bake 15 minutes, or until centers have puffed up and set.
Note:The souffles will flatten slightly upon cooling.

Note: Original recipe and photo are from Terita at Kid Can Eat.

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