11/15/17

Butternut Squash Casserole | SCD + Paleo

Butternut Squash Casserole
Butternut Squash Casserole
Butternut Squash Casserole

The holidays are right around the corner and I'm trying my best to come up with new ideas and recipes for the season. We are more than two years in to following the SCD diet and we continue to adhere to it. Our long term goal still remains the same; get off the meds and use diet alone to control my son's Crohn's disease. A goal that I firmly believe is attainable. Unfortunately, while the holidays bring joy and excitement, they also bring anxiety, temptation and serious discipline while following a strict anti-inflammatory diet. As a parent, I try and make this season as easy as possible for my family, even if it means working extra time.

I'm trying out some new recipes this week and attempting to get creative in the kitchen! Wish me luck. If you have any suggestions or requests I'm all ears. This is my butternut squash casserole recipe from last year. I thought about switching it up, but the kids gave it a thumbs up so it remains the same.

BUTTERNUT SQUASH CASSEROLE
SCD, Paleo, Gluten-Free, Sugar-Free, Vegetarian
yield: 8-10 servings

INGREDIENTS:
3 medium butternut squash, cut in half and de-seeded
3 tbs. olive oil
1 can full fat coconut milk
2 eggs
2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 cup honey (you can use more if you prefer a sweeter dish)
1 tsp. Himalayan salt

TOPPING:
1/2 cup chopped pecans
1/4 cup organic butter, melted
1/4 cup honey
2 tsp. cinnamon

INSTRUCTIONS:
1. Place the butternut squash halves on cookie sheets and drizzle with olive oil. Cook at 385 degrees until soft when pierced with a fork.
2. Once the squash has cooled scoop out the insides and place in a mixing bowl or food processor.
3. Add the coconut milk, eggs, spices and honey and mix with an electric mixer. I like to use my food processor for this step.
4. Place the mixture in a 9 x 12 casserole dish.
5. To make the topping combine the ingredients and mix, crumble the topping over the casserole.
6. Bake in the oven at 350 degrees for 20 minutes or until golden on top.

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