When Can Babies Eat Squash, winter, souffle? (8+ Months WHO Safety, Allergens & USDA Nutrients)

A light and airy delight, winter squash souffle combines the creamy sweetness of squash with a delicate, puffed texture, often seasoned with warm spices for a comforting side or dessert. --- RECIPE --- Servings: 6-8 Prep Time: 20 minutes Ingredients: - 2 cups cooked winter squash puree - 4 large eggs, separated - 1/4 cup unsalted butter - 1/4 cup all-purpose flour - 1 cup milk - 1/4 cup granulated sugar - 1/2 tsp ground cinnamon - 1/4 tsp ground nutmeg - Pinch of salt Instructions: 1. Preheat oven to 375F (190C). Grease a 2-quart souffle dish or 8x8 inch baking dish. 2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. 3. Gradually whisk in milk until smooth and thickened, about 2-3 minutes. Remove from heat. 4. Stir in squash puree, egg yolks, sugar, cinnamon, nutmeg, and salt until well combined. 5. In a separate clean bowl, beat egg whites with an electric mixer until stiff peaks form. 6. Gently fold one-third of the egg whites into the squash mixture to lighten it, then fold in the remaining egg whites until just combined, being careful not to deflate them. 7. Pour the mixture into the prepared dish. 8. Bake for 40-50 minutes, or until puffed and golden brown. Serve immediately. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.