Squash Souffle

Cookbook – Sprout Raw Food by Jackie Graff

1 Med Butternut Squash or Small Pumpkin, peeled & cubed

2 tsp Sea Salt

1 Tb Curry

1 tsp Cumin

2 Tb Coconut Butter [optional]

8 Medjool Dates, pitted

2 tsp Psyllium

1 C Raisins

2 C Water for soaking Raisins

½ C Pumpkin Seeds

Place salt, raisin soaked water, curry, cumin, coconut butter & dates into a blender & blend until smooth. Add squash & blend until very smooth. Add psyllium until well blended. Let this mixture sit for a couple of minutes & blend again until smooth. Place in a serving dish, stir in raisins & top with pumpkin seeds. Serve immediately or cover & warm in the dehydrator for 1 hour.