Happy (belated) Thanksgiving! There is a lot to catch up on - I am back in Boston after a few wonderful days with my family. It was so great to see everyone as always, and I feel very thankful to have such an incredible family.
This was my first Paleo thanksgiving, so it was quite different from a food perspective this year. I had to pass on the stuffing, stuffed mushrooms, mac & cheese, cornbread, marshmallow sweet potatoes, and about 500 desserts, but I made some great paleo-friendly recipes and was able to focus more on the real meaning of thanksgiving. Recipes will be posted all week, and the first one is a quick and easy butternut squash casserole. I am cooking a mini round 2 paleo thanksgiving tomorrow, and I will be serving the leftovers of this along with my first attempt at a turkey. Details will follow... enjoy!
- 5 lbs butternut squash, cubed
- 1-2 Tbsp. coconut oil
- 1 cup shredded unsweetened coconut (plus more for dusting)
- Sea salt, pepper, garlic, powder, & cinnamon
- 1 cup chopped walnuts
- Preheat oven to 375 degrees
- Boil squash for 20-30 minutes until soft
- Drain squash in a colander
- Add coconut oil to pot and let melt.
- Add squash and shredded coconut to the pot with the coconut oil, and mix with a hand blender
- Add salt, pepper, garlic powder, and cinnamon to taste (I like a lot of cinnamon!)
- Put pureed squash in a casserole pan, and then top with chopped walnuts and some extra shredded coconut and cinnamon
- Bake for 40 minutes. If nuts start browning, you can cover the pan with foil for the last 10-15 minutes.