Saturday, February 18, 2012

Paleo Butternut Squash Casserole

Paleo Butternut Squash Casserole
Printable Recipe



In my 30-day challenge of eating whole foods, we were told to limit carb-dense vegetables such as sweet potatoes and butternut squash. We love sweet potatoes and ate it with dinner at least twice a week before our challenge started; it wasn't a holiday food for us. It was a weekly delight at dinner time. When I found out I only needed to eat carb-dense veggies for an after-workout meal, I was somewhat bummed but kinda happy I got to eat them so early in the day! I work out at 8:00am so around 9:15am I start indulging in sweet deliciousness that the came from the earth. Natural sugar! Anyway. I concocted a sweet recipe after reading a savory recipe and thought it would work out fine and it did. The texture is smooth and creamy and the taste is slightly sweet. It makes my tummy happy knowing it's being served wholesome food!

Ingredients:
1 large butternut squash, roasted 35- 45min at 400degrees
1/4tsp salt
1tsp vanilla (optional)
2Tbsp coconut milk in the can, full-fat, unsweetened
2Tbsp coconut oil
1 egg
1tsp cinnamon (optional)
1 handful chopped pecans for garnish - do not add to food processor


Directions:
Preheat oven to 400 degrees.
Add cooled skinless, roasted butternut squash to food processor and pulse until creamy. Add remaining ingredients and mix thoroughly.


Transfer to greased 8x8 pan, add a handful of chopped pecans and bake approximately 30 minutes or until top has set. Serve warm or cold.



Eat and Enjoy! ... but only after a hard workout :)

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