Butternut squash has become a staple in our home, thanks to being on the GAPS/Standard Carbohydrate Diet. Low in carbohydrates and high in nutrition, this vegetable can meld into sweet or savory dishes. One butternut squash usually provides about 4-5 cups of puree, which can stretch for several meals.
Making squash puree couldn’t be easier. Some sources say “peal, dice, and steam”. That’s way too much work for me. I stick my whole butternut squash (uncut) on a cookie sheet in the oven at 350 for about 45 minutes (or when it has dark brown “welts” on it). I let it cool, slice it in half lengthwise (see picture). The skin just falls off and the seedy pulp can be discarded. Carefully spoon out the squash and place in your food processor. Process until smooth.
* Squash Pudding: Blend 1-2 cups of squash puree with 2 Tbs coconut oil, 1/2 tsp (or so) of cinnamon, 1/2 tsp of pumpkin pie spice, and 2 (or more) egg yolks from pastured hens. Add some honey or agave nectar to taste; 1 TBS does the job for us! This can be eaten as is, or if you are worried about the egg yolks , bake in a pie pan for 30 minutes at 350. My kids lick the bowl and ask for seconds every time! A great breakfast or dessert!
*Macaroni and “Squash” Cheese: We are off all noodles now, but back when we could eat them, I’d use Brown Rice Elbow Noodles and top with with this sensational squash cheese sauce. 1 cup squash pureed with 1/2 cup of milk or cream and 1/2 cup of shredded sharp cheddar. Add salt and pepper to taste, and garlic powder if you like. This is a delicious way to enjoy “hidden” vegetables in a wonderful comfort food. (Credit: Jessica Seinfeld’s “Deceptively Delicious” for inspiration).
*Peanut Butter Squash Brownies: These are totally amazing. I give props to KerryAnn of Cooking Traditional Foods for coming up with this incredible GAPS-friendly and delicious dessert! Super easy to make, it contains only 5 ingredients, egg, peanut butter, honey, butternut squash, and baking soda! No grains of any kind! Go here to check it out!
*Instead of Mashed Potatoes: I blend a bit of cumin and butter with the squash and it whips up great! I also use this as a topper for Shepherds Pie (aka the great leftover makeover meal….scroll down the link page to get to it!)
*Butternut Squash Fries: Ok, I haven’t tried this one yet, but I’m totally excited to. Check it out at Martha Stewart’s website.
Photo credit: www.harvestsensations.com
I love squash too, thanks for the recipes!
Hey there Carrie, we love squash too. I have used it in stew, in bread and muffins. You can do that with sweet potatoes too…I was wondering if you could add some to your coconut muffins? That would make a really yummy fall treat! I would use the same spices as one uses in pumpkin pie to make it ‘fall-y’ Happy eats!
Say hi to all,
Love Aunt Helen
I LOVE squash.
Great ideas, here. I think I am going to use your idea for using it on the top of a shepherd pie, sometime. That sounds delicious!
Is the squash pudding what I gave Kirsten as a snack before bed when I babysat her last week? It tasted so good-even cold. I told her it tasted like pumpkin icecream!!! ( and she loved the idea she was eating icecream!!
Love marm
Aunt Helen,
Yes! I think I could put the squash in coconut muffins…I have used pumpkin recently and they are delish!
Marm,
Yep, that’s squash pudding! Or, as Kirsten calls it: “Baby food”. She LOVES it! It’s so good, and so low in carbs and high in nutrients!
Thanks, everyone!
Wow I cannot wait to try those brownies.
I am curious to try squash coconut flour muffins as well.
Yum!
Thanks, Carrie!
I could not find the recipe for
Peanut Butter Squash Brownies on the sight you posted. Do you have to subscribe to be able to see it? I’d love to try it. I actually bought and steamed a squash today so I could try that and the pudding recipe you posted.
Thanks,
Sarah
Sarah-
The recipe for the PB squash brownies is in the pdf download of the menu mailer at the link. http://www.tfrecipes.com/forum/attachment.php?attachmentid=203&d=1221854210 It's a full menu mailer, not just the brownie recipe. The brownies are the last recipe on the mailer.
I hope you enjoy it! It's one of our biggest hits here.
For some reason that link didn’t work. Here’s the post.
http://www.tfrecipes.com/forum/showthread.php?p=524#post524
Look for the box within the post that says ‘attached files’ and pick the US version of the mailer.
Hi Carrie,
Squash is allowed on GAPS? Wow, I always thought they were high in carbs, I LOVE it, so I’m happy to find out differently! I’ll bet my kids would LOVE that pudding and I can’t wait to try it soon!
Thanks, Kelly
I just came across your website and love finding someone else with kids my kids’ age who follows NT principles and lives as healthy as possible. My 20 month old has had bad diapers after eating soaked oatmeal so I thought I would try the squash pudding. It was a big hit! I am currently on Jordan Rubin’s 10 day cleanse (read Perfect Weight America, great book) but can’t wait to try the squash myself. Thanks for taking time from your busy schedule to share your knowledge and experience.
Christine,
I’m so glad they enjoyed this! It’s so delicious and nourishing; a great, healthy comfort food! I’m going to make one this week as well….we have so many butternut squashes and pumpkins sitting around!
Thanks for your comment!
Carrie,
I’ve printed off a bunch of your great easy recipes so I thought I would pass on one. I never liked squash growing up and then came across this Cooking Light recipe that tastes just like sweet potato fries.
10 c. cubed peeled butternut squash (3 lbs)
a few tablespoons olive oil
3/4 t. salt
1/4 t. ground black pepper
12 garlic cloves, peeled and smashed
8 fresh thyme sprigs or dried thyme to taste
6 bay leaves
Bake on cookie sheet at 450 degrees for 45 minutes or until tender, stirring occassionally
Christine,
Thank you, those look so delicous! I still have SOO many butternut squash/acorn squash/etc. from my CSA and continue to look for creative ways to make them! Thank you so much!