Butternut squash is a very versatile vegetable that you can use for delights from soups to smoothies to this simple traditional French dessert called “clafouti.” It is like a pancake with a sweet custard-like taste and texture.
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Preparation Time
15 minutesCooking Time
45 minutesDifficulty Rating
2Serves
8
Ingredients
- ⅔ cup / 160 g butternut squash or pumpkin puree*
- 5 omega-3 or grass- or pasture-raised eggs
- 1 cup / 240 ml organic grass- or pasture-raised milk
- ½ tsp. / 1 g Stevia or monk fruit powder
- 1 tsp. / 5 ml vanilla extract
- Pinch of sea salt
- ½ cup / 80 g almond flour
- 4 Tbsp. / 30 g toasted hazelnuts, chopped
Directions
- Preheat your oven to 350°F / 175°C.
- *To make the squash purée in this recipe, seed the squash, cut to large slices, and bake on a cookie sheet in your preheated oven for about 1 hour.
- Scoop the flesh out, discard the skins. Place in a colander lined with paper towel and refrigerate overnight.
- Place the chilled, drained pumpkin flesh in a blender and process to purée; transfer to colander with a new set of paper towels to drain again.If you have no time to do this, you can just buy a can of ready-made squash or pumpkin purée.
- Preheat your oven to 425°F / 220°C. Brush a pie plate or skillet with a small amount of butter.
- In a blender or food processor, place pumpkin purée, eggs, milk, sweetener, vanilla, salt, chopped nuts, and flour, and blend well until smooth.
- Pour the batter into a bowl through a fine-mesh sieve to remove stringy pumpkin solids. Let stand at room temperature for about 30 minutes.
- Transfer the batter to the prepared skillet or pie plate; place in the preheated oven, and bake for about 15 minutes.
- Lower the heat to 375°F / 190°C and continue baking for another 12 minutes.
- Serve warm or chilled; sprinkle top with powdered sugar, if desired.
What is an acceptable replacement for hazelnuts? I have pecans, walnuts, almonds, and pine nuts, cashews, even sunflower seeds…no hazelnuts.
Hi, Maybabe. The first three are probably the best. in this recipe.
Hi, Nylsor. This recipe is more like a custard than a pie. The eggs and almonds are enough to hold it together.
So there’s no crust in this recipe? How will it hold together?
Fabulous, made this desert today served with a spoon of natural yogurt, very nice.
Hi, DaBee923. We are working on a way to “favorite” recipes, but in the meantime, you can either save the link in our browser Favorites, or “print” it in a PDF creating application.
Is there a way to save this recipe for future use?
Hi, Killacky. Monk fruit powder is a good alternative. You can find these in health-oriented shops.
Not familiar with stevia powder. Is there an alternative? I’m dying to try out recipe!
Responses to questions thus far:
1. Organic fruits and vegetables are definitely recommended in this program, especially those considered high risk – see the article here .http://www.trimdownclub.com/when-to-go-organic-2/
2. Possible substitutes for Stevia include monk fruit (in the same amount), or xylitol – about 1/2 cup or 100 g.
3. Substitutes for almond flour include meal from any finely ground nuts, or a whole grain flour with an additional egg.
4. This dessert can be frozen.
Just made this, I used regular flour and almonds. I also put a dash of cinnimon. I found it ok, a little bland, so next time Im going to add more stevia and cinnimon. But it is good enough to try again, once it has completly cooled Im gping to freeze it in slices, hope that works!
Can you freeze this?
What can I use instead of almond flour?
This is a great. A nice dessert that I will be making often………..mmmmmmmmmmm
what can i use instead of the stevia?
Are organic fruit, vegetable, soup in can ok to use with the diet?