Butternut Squash - Orange is the new White

Butternut squash is probably my favorite food right now.  It's been fun to experiment with different ways to prepare it.  I've also been enjoying looking up new ideas for recipes on pinterest.  It's a healthy comfort food that works well with so many different seasonings that help boost its flavor profile.  Check out two new easy recipes for butternut squash below. 

Here is my "recipe" for mashed butternut squash:

Ingredients:  apple, onion, butternut squash, butter, pure maple syrup, seasoning (cumin, nutmeg, cinnamon, curry, salt).

1.  Wash the squash, cut it in half, spray with Pam and sprinkle salt, and lay face down on a pan.  Bake at 350 degrees for about an hour.

2.  Cut up an apple and an onion and saute in butter.  Season with curry, cinnamon, nutmeg, cumin, and a little salt.

3.  When the squash is done baking, scrape off the skin and either mash the remaining squash or put into a food processor.  Add more of the seasonings to taste and a little pure maple syrup.

4.  Blend with the apple and onion that you sauteed.

5.  Enjoy!  This seriously beats mashed potatoes any day.  I love the mix of sweet and savory in this recipe.  Way healthier than mashed potatoes with milk, sour cream, and butter. 

Note:  for a little healthier version, instead of sauteing the apples and onions, put them in a food processor until they are quite fine.  Then add the squash and seasoning and blend all together. This eliminates the butter all together.

Butternut Squash Muffins

Ingredients:
3/4 cup pureed butternut squash
1/4 cup honey or maple syrup
3 eggs
1 Tablespoon clarified butter or coconut oil, melted
1.5 cup blanched almond flour
1/3 teaspoon sea salt
3/4 teaspoon baking soda
1 tablespoon cinnamon

1. Preheat oven to 350 degrees.

2.  In a food processor or with a mixer, combine puree, honey or maple syrup, clarified butter or coconut oil and eggs. Combine well.

3. Add seasonings and baking soda. Combine again until smooth.

4.  Stir in almond flour until no lumps remain.

5.  Evenly distribute batter amongst oiled or paper lined muffin pan.

6.  Bake 20 to 25 minutes, until muffins are completely set and a knife or toothpick comes out clean.

7.  Cool 10-15 minutes in the pan (especially important if you’re using a silicon one) and remove to a cooling rack.

I just took these out of the oven and they are fantastic.  I didn't put in all of the syrup and I added nutmeg.  I think these would be even more amazing if I had honey butter.  I think these will make a great addition to breakfast as they are mostly eggs, veggies, and nuts.  Add some sausage and a side of apple and that's a perfect breakfast for me!  Maybe next time I'll add some pureed apples to the muffins and omit even more of the syrup. My husband - who generally appreciates more mainstream tastes - liked these too!