Nutrition Care For Children

Better Butternut Squash

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
3kid size servings	15minutes

Cook Time	Passive Time
5-8minutes	0

Servings	Prep Time
3kid size servings	15minutes

Cook Time	Passive Time
5-8minutes	0

Ingredients

1cup cooked butter squashprepared ahead of time or steam til soft
1/2cup cooked curried carrot coinsprepared ahead of time
2 TBSP ghee, meltedcoconut oil is ok too but ghee tastes better here, IMO
1TBSP coconut manna
2TBSP hearty chicken brothpreferably your homemade broth, or organic full fat brand
1/4 cup almond milkunsweetened, plain; coconut milk also ok
1 TBSP maple syrupthe real thing, not the fake stuff
1-2 teaspoons sesame tahiniorganic if you can
1 teaspoon almond flourflax meal may sub if almond is allergenic

Instructions

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.
Melt the ghee with coconut manna and chicken broth. Stir to blend. Do not boil. Remove from heat.
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.