One of the few last posts with veggies from our CSA!

This time we had 3 butternut squashes. I LOVE butternut squash soup, but Brian isn’t a huge fan. I think that is mostly due to the fact that it doesn’t have meat in it and therefore quickly fills you up but doesn’t last very long! I could do a steak or something on the side, but usually it’s just soup and salad.

This conundrum led me to try and find something new to do with it. I did think about trying to do butternut fries similar to sweet potato fries, but I then started to work along the lines of a dessert. It is somewhat sweet to begin with and also has a bit of a pumpkin flavor as well.

When I first made this I just called it Butternut Squash Dessert, but because of the flavor the kids changed it to Pumpkin Dessert; which actually sounds a lot better and more like a title for a dessert! We ate A LOT of it and they were constantly asking for more! It did have a bit of a pudding consistency, and I think in the future I may add a bit of gelatin to it to make it even thicker. They would probably go for a dessert entitled Pumpkin Pudding even more!

So this is a new favorite dessert in our home of which I’m happy to offer seconds and thirds! And they usually ask for it! It also makes quite a bit depending on the size of the squash and will serve quite a few people as a dessert!

One night I even made coconut whipped cream by whipping the fat off the can of coconut milk. I didn’t even need to add any sweetener to it, but just sprinkled a bit of nutmeg over the top and it looked just like pumpkin pie without the crust!

With Thanksgiving around the corner, maybe this would be good for those paleo feasters out there!

Enjoy!

Paleo Butternut Squash Dessert

Ingredients:
1 med butternut squash – abt 3 cups cooked and pureed
¼ cup maple syrup
½ cup applesauce
2 TBPS coconut oil
1 egg
1 tsp nutmeg
1 tsp cinnamon
¼ tsp ground cloves
walnuts or pecans

Instructions:

1. Cut squash in half and remove seeds.
2. Place cut side down on baking sheet and roast in the oven at 375 for about 1 hour
3. Let cool enough to handle
4. Scoop out all of squash and place in food processor. Process until smooth
5. Add the rest of the ingredients and mix well.
6. Return to oven for 20 minutes to reheat and cook the egg.
7. Serve warm.

Please let me know what you think! I’m always interested in thoughts after you’ve tried something that we like!

 Photo Credit