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!)
  • 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
  1. Rub squash with a dab of coconut oil
  2. Place cut side down on a metal baking sheet
  3. Bake squash in the oven at 350° for 40-60 minutes, until soft
  4. Scoop squash out of skin, discarding skin
  5. Place squash in food processor or blender with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
  6. Puree until smooth and creamy
  7. Place in a 9-inch tart pan or a casserole dish and bake at 350° for 40 minutes
  8. Serve
 Source: Elana’s Pantry
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