For the Souffle:

Ingredients

• 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:

Ingredients

• 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!