I love winter squash. All of them. And when this season comes around I’m in ‘squash-heaven’! Oh the possibilities! They are delicious in every way you prepare them: roasted as a side dish, mashed, in a risotto, as ravioli’s filling, fritters, cake, fresh pasta…and the list goes on. Squash are very low in saturated fat, cholesterol and sodium, a good source of Vitamin E, thiamin, niacin, Vitamin B6, folate, calcium and magnesium, and a very good source of Vitamin A, Vitamin C, potassium and manganese. Some of the health benefits include antioxidant support, anti-inflammatory and blood sugar regulation benefits, promotion of optimal health. So, when something is so yummy and so healthy, how can you not take advantage of it?!
Well, today I used my Butternut Squash in two different ways: half of it was Caramelized with Coconut Sugar, Cinnamon & Nutmeg, and the other half was made into Gnocchi. I will share the Gnocchi recipe tomorrow. As for now enjoy the sweet treat!
Nicole’s CARAMELIZED BUTTERNUT SQUASH with CINNAMON & NUTMEG
Gluten free – Dairy Free – Vegan – Clean Eating – High Fiber – Low Fat Recipe
1 small/medium Butternut Squash
2 Tbsp Organic Virgin Coconut Oil
2 Tbsp Organic Unrefined Coconut Sugar
2 Tsp Ground Cinnamon
2 Tsp Ground Nutmeg
Preheat the oven to 375F. Line a parchment paper sheet on a baking pan, set the squash on it and bake for about 20-25 minutes (yes! the whole thing!). Remove from the oven, let it cool down until you can easily handle it and with a sharp knife cut it in half, lengthwise. Remove membrane and seeds and place back on lined sheet. For each half brush 1 tablespoon of coconut oil and sprinkle 1 tablespoon of sugar. Then add 1 teaspoon of cinnamon and one teaspoon of nutmeg. Return to the oven and bake for an additional 20-25 minutes (or until pulp is soft, depending on the size of the squash). When ready, remove from oven and let cool for few minutes. Serve warm.
It is delicious by itself or topped with a scoop of ice cream or a dollop of coconut whipped cream.
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