Daniel Plan Signature Chef Jenny Ross


For the Souffle:


  • 2 Cups Cubed Butternut Squash (raw or lightly steamed)
  • 1 Clove Garlic
  • 2 Tbsp Fresh Rosemary
  • 2 Tbsp Agave Nectar
  • 1 Tsp Sea Salt

In a blender combine the ingredients. Blend very well until a thick puree forms. Add in 4 tbsp of extra virgin olive oil and 2 tbsp psyllium husk and blend thoroughly until well emulsified and light and fluffy. Set aside until ready to combine with crust.

For The Crust:


  • 1 1/2 Cups Walnuts
  • 1 Tbsp Italian Seasoning
  • 1 Tsp Sea Salt
  • 1 Tbsp Olive Oil
  • Pulse in food processor until a light crust forms.

Fill 4 small soufflé cups with 1/4 inch crust on the bottom and then fill each cup with 1/2 Cup Butternut Mixture. Place in the oven at 250 degrees for 25 minutes or in the dehydrator at 118 degrees for 2 hours. Enjoy!