Mmmmm these are so good! Now trust me, I know when "health nuts" say that and you taste it and smile saying "mmmm so good" while trying your hardest to swallow that cardboard taste. That's usually me.
But these really are good and I love that they are grain free!
Here's the recipe!
2 cups pureed winter squash
1 tablespoon cinnamon
2 tablespoons butter or ghee
Preheat oven to 350 degrees. Separate egg yolks and whites into different bowls. Whip egg whites until light and fluffy. Combine egg yolks, winter squash, cinnamon and butter. Mix well. Fold in egg whites. Pour into a 9x13 pan buttered and lined with parchment paper. Bake for 40-45 minutes. Let cool, then slice into small squares and optionally top with butter. Enjoy!
Quick tip: Cook several winter squashes at one time, then scoop out the insides, puree, and put into baggies in 1 cup portions then freeze. Simply take the bag out of the freezer ahead of time and your squash is ready to go!
The use pumpkin (canned if that's what you have) and the only addition I make is adding some honey to the mix as well as some ground ginger and cloves.
Here's the link