Lemon Butternut Puree

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When I was in Peru, this was dinner one night!  The puree that is the base was a lemon sweet potato puree.  I always try to come home and reinvent the things that inspired me.  This one also reminded me of the time someone brought lemon sweet potatoes to book club!  I knew I liked the combo ever since.
Meyer lemons are in season, and I had butternut squash.  So, it’s a similar concept, but a little different twist.
Lemon Butternut Puree
Ingredients:
half a roasted butternut squash
2 Tbsp grassfed butter
zest of one lemon
juice of one lemon
salt and pepper to taste
Directions:
Roast butternut for an hour at 350F.  Once cooked, scoop half of the squash out and mix with the butter and lemon, salt and pepper.

Sausage-Stuffed Butternut Squash

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I always like to take time to make a special recipe on the holiday.  For me, it’s not necessarily about eating a ton or eating everything unhealthy, it’s more about eating amazing quality, more difficult to create dishes.  That usually translates to me as whole foods the way nature provided prepared in a way that I won’t typically take time to do on any Thursday night.  For me, that usually means it took a little more love and time, tastes amazing due to the flavor development, and was hard enough that I won’t get it again for a really long time.  This year, I created a stuffed butternut squash!  It wasn’t impossible, but it took more time because you have to bake the squash before you stuff it.
Stuffed Butternut Squash
Ingredients:
2 butternut squash, cut lengthwise, seeds removed
1 lb Italian sausage
1 medium onion, diced
1 green apple, diced
3 cloves garlic, diced
4-5 large brussels sprouts, chopped
2 Tbsp tomato paste
1/2 cup chicken stock
little bit of fresh herb chopped (whatever you like)
salt and peppr
Directions:
Preheat oven to 350F.  Place butternut halves face down on baking sheets with some water in the pan.  Bake for 45min-1hr depending on how large they are.  While those are baking, brown your sausage.  Once sausage is browned, add veggies and tomato paste.  Sautee for 3 min and add the broth.  Cook for another 5 min.  Once the butternut is done, take them out and turn them over. Scoop the sausage stuffing into the bowl portion of the butternut and place back in the oven.  Bake for another 20 minutes.  Garnish with fresh parsley and serve!

Curried Butternut Squash Soup

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As some of your are aware, I have added another title onto my list to juggle which means I am spending a lot more time on research, teaching doctors, and implementing lifestyle medicine ideas into programs.  That means I’m in Chicago most of the week, and I can’t be around in the same capacity for my patients.  In order to continue providing options for patients, I still take cases, do all the diagnostics, devise a care plan, etc.  However, when it comes to making it work for the patient in a way that works for their lifestyle, I have enlisted the help of a wellness coach named Carole Turnbo.  Some of you may know her as the amazing athlete and trainer.  I know her as my trainer but also as a colleague after all these years tag-teaming patients to change their life and health.
She recently posted a recipe for butternut squash soup that peaked my interest!  I obviously put my own spin on it, but love the original concept, and I encourage you to follow her blog for all her upcoming ideas about a Primal Thanksgiving!
A Balanced Life is the name and she would love to have you visit. ;)
Curried Butternut Squash Soup
Ingredients:
1 butternut squash, peeled, cubed
6 carrots, chopped
3 garlic cloves
1 squirt anchovy paste (optional but so good)
1 can full fat coconut milk
2 cups chicken stock
1 can pumpkin
1 tsp cinnamon
2 Tbsp maca
1 Tbsp turmeric
1 Tbsp curry paste
1 Tbsp ghee or coconut oil
salt and pepper to taste
Directions:
Sautee garlic, anchovy paste, curry paste, and oil for 2 minutes.  Then add the butternut, pumpkin, carrots, coconut milk, chicken stock, spices.  Allow to simmer until butternut is fork tender (about 35-45 minutes).  Blend with an immersion blender and serve!  Put in a thermos on a cold day!

Veggie Pizza Rounds

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Pizza is the number 1 favorite food in America.  However, what we like most about foods is usually the flavor.  So, if you can reproduce the flavor of pizza, people are usually just as satisfied as they are eating the real deal.  I have a couple different pizza crust recipes on my blog, but this is a recipe you can do really easily without having to have anything special.  No need for cast iron skillets, tapioca flour, coconut milk, etc.  It is pretty basic which is why I even hesitate to call it a recipe!  However, if one person decides to try it and likes it, then it was worth posting. ;)
Veggie Pizza Rounds
Ingredients:
butternut squash, peeled, neck cut into rounds
pizza sauce (I make my own, but you can use your fave)
uncured, organic pepperoni
Italian seasoning
Directions:
Preheat oven to 375F.  Grease a baking sheet and place the butternut rounds on the sheet.  Bake for 15 minutes and flip.  Bake another 10 minutes until fork tender.  Take the baking sheet out and spoon some sauce over each round, place pepperoni on top and sprinkle with Italian seasoning.  Place back in the oven under the broiler on HIGH for about 4-5 minutes.  When the pepperoni gets crispy edges, remove from the oven and serve!

CSA Week 18: Butternut Squash Lasagna

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butternut lasagna

Week 18 bounty:

  • 1 leek
  • 3 bell peppers
  • 4 habaneros
  • bag of potatoes
  • 1 bunch of kale
  • 1 bag of salad mix
  • 1 eggplant

Butternut Lasagna

  • 1 butternut squash, peeled (just use the neck), cut into slices
  • 1 lb seasoned sausage
  • 2 cups tomato sauce
  • parsley

Directions:

Preheat oven to 350.

Brown your meat in a skillet to get some caramelization on the meat (this is important so don’t stir too much! let it brown!). Then add tomato sauce to cover the bottom of a 9×13 baking dish. Lay out a layer of butternut squash sheets. Pour over more sauce and sprinkle meat over that layer. Keep repeating until you have used all your squash, meat and sauce. Put your dish in the over, covered for 30 minutes. Uncover and cook for another 10-15 minutes until squash is fork tender.