Tuesday, April 2, 2013

Butternut Squash: The Only Way

I don't remember when it happened, but sometime in the past year I developed a love for butternut squash. I like the smooth texture and sweetness. Until now, I usually only made it into soup to be enjoyed in winter. But thanks to Melissa Joulwan, the writer of my favorite paleo cook book Well Fed: Paleo Recipes for People Who Love to Eat I now have a new absolutely favorite way to eat butternut squash! (FYI, she has a bloggy blog too...check it out!)

Velvety Butternut Squash:

1 butternut squash 

Water, 2 tablespoons or so
1 head of garlic (yes the whole thing)
1 tablespoon coconut oil
2 tablespoons coconut milk
1/4 teaspoon salt
2 teaspoons Ras el Hanout 
1 egg
1/4 pecan halves, chopped up roughly

1. Preheat the oven to 350°. Chop the butternut squash in half length ways. Peel the skin off the garlic, all of the cloves. Put the garlic into a little piece of foil and make it into a packet. Place the butternut squash open side down onto a cookie sheet that is lined with foil. Sprinkle about 2 tablespoons of water around the squash. Bake the squash and the garlic for 30-40 minutes.

2. Meanwhile, prepare the Ras el Hanout if you do not already have some. I love this spice because it has such a distinct yet totally random flavor. 

3. When the butternut squash is done, let it cool for about 10-15 minutes until you can handle holding it. Scrap the nice and soft innards into a blender of food processor  Add the roasted garlic    (which has probably made your entire house smell delicious). Blend the squash and garlic until smooth.

4. Add everything else except the egg and the pecans. Taste and adjust seasoning as you see fit (sometimes I add a little more coconut milk as I love, love the flavor combination or sometimes a little extra salt and pepper). Once it is satisfactory, dump it into a bowl.

5. Crack the egg into a little bowl and whip it around for a second, so it's blended. Add it to the butternut squash and mix together. Pour the mixture into a greased Pyrex dish. Sprinkle the pecans on top.

6. Bake at 400° until it starts to bubble around the edges. You're basically heating it through again and cooking the added egg. it takes about 30 minutes.

Enjoy! It's freaking fantastic and so easy. 

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