So I’m following one of the programs I recommend to my clients with certain types of digestive complaints, and my food choices are limited for the next several weeks. I can only eat a handful of starchy foods, which include pumpkin and squash. So I’m getting creative. I found this recipe from Elana’s Pantry, a food blogger I love, and she adapted this recipe from Sally Fallon’s Butternut Squash Puree. It is sugar-free but sweet enough to satisfy a sugar craving, and it tastes like the ultimate comfort food dish—but it’s healthy. And, I’m finding, pretty irresistible. I’ll be making this part of my regular recipe rotation!
Serves 8 (according to Elana’s Pantry, but I found it serves more like 4, or 2!)
Ingredients
- 2 medium butternut squash, cut in half, seeded
- 3 tablespoons butter or coconut oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmet
- ½ teaspoon celtic sea salt
Instructions
- Rub squash with a dab of coconut oil
- Place cut side down on a metal baking sheet
- Bake squash in the oven at 350° for 40-60 minutes, until soft
- Scoop squash out of skin, discarding skin
- Place squash in food processor or blender with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
- Puree until smooth and creamy
- Place in a 9-inch tart pan or a casserole dish and bake at 350° for 40 minutes
- Serve
Source: Elana’s Pantry
