Autumn Souffle

Ingredients:

1 medium butternut squash (or similar) - cooked
1/2 yellow onion - chopped
10 sage leaves - chopped
2 garlic cloves, minced
2 tbsp olive oil

4 tbsp butter - melted
4 egg yolks (separate & set whites to side in another bowl)
salt
pepper

1 1/2 C beyond-meat ground beef (for vegetarian, or use real ground beef for not)

4 egg whites

1/4 C almonds - chopped
1/4 C walnuts  - chopped

Preheat oven to 350 degrees.

Steam the butternut squash in the microwave, or cook in the oven, until it is very soft. I added a little salt free veggie broth to mine while it steamed!

Saute the onion and olive oil on medium heat until translucent.  Add the sage and garlic and cook for another minute or so. Divide the onion mixture in half - add half to the 8X8 baking pan to be mixed with the ground beef, and half to a mixing bowl to be combined with the squash.

In the large mixing bowl, scoop out the flesh of the squash and combine with the sauteed onions, melted butter and egg yolks. Use an immersion blender to puree the ingredients together. You could also use a blender instead in order to get a smooth, creamy texture.

With *clean* hand mixer, beat the egg whites in a separate bowl until stiff peaks form.

Add the egg whites to the bowl with the rest of the squash mixture and fold together carefully - you don't want to mix too much or you'll mix out all of the stiffness of the egg whites!

In an 8x8 baking dish, cover the bottom with your meat mixture & onions. Top gently with the squash mixture and spread evenly around. Sprinkle top with chopped nuts. Bake for 55 minutes at 350 degrees.