Better Butternut Squash

Mar 13, 2015 | Uncategorized

Butternut squash can be a hard sell for some kids unless you make it better. Here’s a version that’s well rounded for flavor, healthy fats, a smidge of protein, and extra phytonutrients that are anti-inflammatory and anti-oxidant. Be sure you buy organic when buying winter or summer squashes: Data show that squashes are a little too good at pulling chemicals called polycyclic aromatic hydrocarbons (PAHs) out of soil. These are extremely toxic waste products left in soil from gas energy production sites, and they can accumulate in our water supply (drink filtered water) or air, especially near gas, oil or coal production sites (fracking, gas wells, oil wells, coal power plants). For more on the many benefits of butternut squash click here.

Better Butternut Squash

Print Recipe

Combine your steamed or baked butternut squash with these extra touches to make it heartier, tastier, and healthier. Good with acorn squash too. Use leftover squash and curried carrots (sauté carrots in ghee with 1-2 tsp curry til soft), or cook them ahead of time, so you can quickly assemble this as a side or even morning porridge. One or two medium sized butternut squashes will yield 4-6 cups cooked squash.

• CourseMain Dish

Servings	Prep Time
3 kid size servings	15 minutes

Cook Time	Passive Time
5-8 minutes	0

Servings Prep Time 3 kid size servings 15 minutes

Cook Time Passive Time 5-8 minutes 0

Better Butternut Squash Print Recipe Combine your steamed or baked butternut squash with these extra touches to make it heartier, tastier, and healthier. Good with acorn squash too. Use leftover squash and curried carrots (sauté carrots in ghee with 1-2 tsp curry til soft), or cook them ahead of time, so you can quickly assemble this as a side or even morning porridge. One or two medium sized butternut squashes will yield 4-6 cups cooked squash. CourseMain Dish Servings Prep Time 3 kid size servings 15 minutes Cook Time Passive Time 5-8 minutes 0 Servings Prep Time 3 kid size servings 15 minutes Cook Time Passive Time 5-8 minutes 0

Ingredients

• 1 cup cooked butter squash prepared ahead of time or steam til soft
• 1/2 cup cooked curried carrot coins prepared ahead of time
• 2 TBSP ghee, melted coconut oil is ok too but ghee tastes better here, IMO
• 1 TBSP coconut manna
• 2 TBSP hearty chicken broth preferably your homemade broth, or organic full fat brand
• 1/4 cup almond milk unsweetened, plain; coconut milk also ok
• 1 TBSP maple syrup the real thing, not the fake stuff
• 1-2 teaspoons sesame tahini organic if you can
• 1 teaspoon almond flour flax meal may sub if almond is allergenic

Servings: kid size servings

Instructions

1. If not already prepared, buy 2 small or 1 large butternut squash. Slice lengthwise and then cut into smaller pieces, leaving rind on. Place on steamer tray in a covered pot and steam til flesh is soft when poked with fork, about 15 minutes. When cool enough to handle, scoop cooked flesh away from rind and store or use as needed.

   
2. Melt the ghee with coconut manna and chicken broth. Stir to blend. Do not boil. Remove from heat.
3. Add cooked squash, with warm melted ingredients and broth together in a food processor, immersion blender, or use a hand mixer. Pulse or blend until smooth. Serve warm.

   

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