Quick Dish—Lazy Person's Butternut Squash Soufflé

I made up this recipe on the fly yesterday, and it was pretty tasty so I thought I'd share it. I was looking to make something healthy that incorporated coconut milk. (I will soon be doing a post on the virtues of coconut milk, but for now let's just say it's a fabulously healthy ingredient.) I didn't consciously decide to make a souffle but that's kind of what I ended up with. My goal was: something soft and warm and vegetably.

I looked in my fridge. I had just bought a pre-cut bag of butternut squash from Trader Joe's. So I decided to make a butternut squash puree but added an egg, so I got a soufflé. But I added a whole egg, not just egg white so I'm not even sure if it's technically a soufflé. And normally for a soufflé you would whip the egg white into a fluffy foam. I didn't do that either. That's why I'm calling it a Lazy Person's Soufflé. Whether or not it's a soufflé is still up for discussion.

OK, enough chatter, here it is:

Lazy Person's Butternut Squash Soufflé
Serves 2

1 16 oz bag of pre-cut butternut squash
1 large egg
3 tablespoons coconut milk
oregano
salt

optional:  creme fraiche and chopped crispy pecans

I roasted the squash with a bit of butter and a dusting of oregano in the oven at 350° until soft. Then i beat the egg with a fork. I let the squash cool, added the egg and the coconut milk to the pan. I then used my hand blender to blend. Then I poured the mixture into a small, oval Emile Henry ceramic baking dish. I baked at 350° for 30 minutes. Once it cooled a bit, I added a giant dollop of crème fraîche I made earlier in the week and the pecans. Delicious!

Some notes:

1. Yes, I occasionally use non-organic vegetables. It's a matter of convenience. While I always try to buy organic, sustainable foods, I'm not an organic Nazi.
2. The oregano seems strange with coconut milk, right? Well, first of all, I used my late grandfather's oregano seed which originated from the motherland (Italy) which is TDF. It's not like the Mexican or Greek oreganos that you find in the store. It totally worked with the coconut.
3. I'm not putting this in the recipe above because when I described it to my sister Gia, she scrunched up her face, but I actually used steamed, minced kale (a handful) in my batch yesterday. Kale is a crucifer high in vitamin C, A, K and fiber so I try to eat kale as often as possible. I liked it in the dish and Gia might have too (hear this Pee Wee? I call her Pee Wee. She's a year younger and 5 inches shorter than me) had she tried it.
4. I personally try to stay away from sweeteners as much as possible, but if you require a little, I would add a drizzle of maple syrup on top. And if you don't have any crème fraîche, butter is good on top also.