Jo's Butternut Squash
Prep:
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Cook:
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Ingredients
1 butternut squash
2 small dessert apples
ginger root (1 inch)
butter
honey
SCD yogurt
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1 butternut squash
2 small dessert apples
ginger root (2.5 cm)
butter
honey
SCD yogurt
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Chop the bulb off a butternut squash at the point where the seeds start to show. Don't peel it.
- Stick it (open flesh side up) in a medium oven (350°F [180°C]) until the flesh is completely soft all the way through. This might take about 40 minutes.
- Meanwhile, peel, core, and slice 2 small dessert apples.
- Place apples in a pan and grate in about an inch-worth of ginger root (if you like ginger).
- Cook apples however you normally do it (I do it in microwave without any added water).
- You can purée the apple and ginger if you want.
- Make a caramel sauce by boiling up butter with honey and then adding yogurt.
- When the squash is cooked, scoop out seeds with a spoon. It looks lovely and browned.
- In the squash cavity, pour the apple and ginger mixture, squeeze in a few drops of fresh lemon juice, and then fill up with caramel sauce.*
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Nutritional Info
Storage
Notes
Alternatives: Instead of caramel sauce you could use just yogurt and honey, or yogurt on its own if you don't have a sweet tooth. If you just have the neck of the squash to use up, peel and slice it, and fry in butter with the ginger. Once it is starting to soften, add the apple slices and cook it all until soft. Serve with caramel sauce/yogurt etc.
Used with permission from
SCD Recipe
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