My goal these next few weeks is to provide you with some great dishes you can serve your family over Thanksgiving and the Holidays! Several other AIP bloggers and I have put this recipe list together to provide a well-rounded menu. The Souffle recipe I’m posting today, however, is not on the list, so you can only find it here! This fall-flavored soufflé is a personal weakness of mine… Once I start eating it, it’s hard for me to stop! I absolutely love its sweet, velvety and caramel-like flavor. I think you’ll love it for a dinner side, dessert, or for your Thanksgiving and Christmas feasts! If you can’t find the kabocha or buttercup squash (both are green pumpkin-looking squashes), this recipe works beautifully with an equal amount of sweet potatoes. Winter Squash Souffle   Print Prep time 15 mins Cook time 40 mins Total time 55 mins   Author: Breanna from www.hewontknowitspaleo.com Recipe type: Side dish Serves: 6 servings Ingredients 3 cups cooked and mashed kabocha squash or sweet potatoes 1/3 cup avocado oil 1/3 cup coconut milk 1/3 cup honey 1 teaspoon vanilla extract 1/2 teaspoon cinnamon Directions Preheat oven to 350. With mix all ingredients together with an electric mixer until smooth and creamy. Spread into a pie plate and bake for 40 minutes, until the top and edges are golden brown and the edges are sightly pulled away from the sides of the pie plate. 3.2.2925