When you stop eating starchy vegetables like corn and potatoes this is the best replacement choice. Butternut squash (and other orange winter squashes) is a great source of carbohydrates that are low on the glycemic index. It is full of beta carotene, folate, and potassium and has moderate amounts of magnesium, calcium and vitamin E. So easy to digest it is one of babies’ first foods and great for those on introductory GAPS.
At my house we eat a lot of squash because we do not eat other starches. I usually just make the squash and add a little cinnamon. For a holiday I like to make it more festive with added apples and honey (just a little). My guests have actually preferred this squash dish to the sweet potatoes!
Holiday Butternut Squash
Ingredients
Two large butternut squash
raw honey (where to buy raw honey)
2 large organic apples
Cinnamon (where to buy spices)
Nutmeg
Instructions
- Cut the squash in half horizontally and then vertically
- Place down in a glass baking dish with about 1 inch of water (you will need two dishes for two squash)
- Core the apples and in a separate small dish with a little water place in the oven
- Roast on 400 degrees F for one hour or more
- The apples will take less time than the squash so check on them after 1/2 hour and remove if cooked
- Pierce the squash with a knife to make sure it is cooked thoroughly
- Remove from oven and immediately take out of the dish and let cool flesh side up
- When cool remove the seeds with a spoon (much easier than trying to take them out when raw)
- Place a sieve over a large bowl
- Spoon out the squash into the sieve taking care to avoid tiny pieces of skin (these can upset delicate tummies)
- Let drain for at least an hour
- When cooled and drained place squash in food processor with the honey, baked apples (no skin) and spices and puree
- Place in serving dish and enjoy!
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{ 14 comments… read them below or add one }
Sounds delicious! I will be trying this recipe for the holidays. Thank you!
This sounds good. I roast squash a lot, but have never thought of draining it or using apples.
This sounds good for any day of the year! I’ll be keeping my eye out for butternut squash sales. Thanks.
Sounds healthy and yummy. I love the combination of two fall foods…squash and apples.
I’ve always loved squash; it is my favorite vegetable. I typically just eat it plain with butter, but I should try dressing it up a bit….I like the idea of honey rather than brown sugar. Thanks for the recipe.
I have a couple of butternut squashes in my crisper. I’ll be making it this week. Sounds delish!
Wow, GREAT IDEA! Do the apples add an appley taste or do they just sweeten it?
Hi Steph,
Actually both. You will taste apples if you put more in.
I am usually not a fan of squash, but I could eat it like this. The apples must make it nice and tart. mm-mm. By the way, I LOVE your pretty pattern on the final product. Did you use a fork?
Hi Jen,
Thanks for your comments. Actually I used a soup spoon and went around the bowl with it.
Ok, pardon my ignorance, I love squash, and this seems like a nice dish, but I have to ask but what does SCD/GAPS mean and how do I know if I am on introductory GAPS. BTW, I’m not being snarky – I really don’t know what that is and I would like to know
Sue
Hi Sue,
You can read all about the CSD and the GAPS diet if you go to my top menu.
Oh my goodness, I love the combination of spice for this Squash, it looks like a yummy dessert. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen
This looks delish! Thanks for sharing with the Hearth and Soul Blog Hop!