Tonight I am making another favorite from www.theclothesthatmakethegirl.com, this time out of her book “Well Fed”. This Butternut Squash comes out tasting a lot like Pumpkin Pie, which almost makes me feel guilty eating it as a side, but not really. Not sure what it will be paired up with yet – maybe pork chops – but either way I am looking forward to this meal.
2 1/2 pounds butternut squash
2 tablespoons water
1 head garlic
1 tablespoon coconut oil
2 tablespoons coconut milk
1/4 teaspoon salt
2 teaspoons Ras el Hanout (her recipe for this is here)
1 large egg
1/4 cup pecan halves, chopped (reserve a few unchopped for garnish)
1. Preheat the oven to 350 F. Cover a baking sheet with parchment paper. Cut the squash in half lengthwise and remove the seeds. Place cut-side down on the baking sheet and sprinkle 2 tablespoons of water onto the paper around the squash.
2. Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the baking sheet of squash and the foil packet of garlic in the oven. Bake 40 to 50 minutes, until the squash is tender. Set both aside until they’re cool enough to handle, about 20 minutes.
3. Increase the oven temperature to 400 F.
4. When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the coconut oil, coconut milk, salt, and Ras el Hanout. Taste and adjust seasonings.
5. Beat the egg in a small bowl. Scrape the purée into a large mixing bowl and stir in the beaten egg with a wooden spoon until combined.
6. Grease the inside of a 3-cup casserole dish or individual ramekins with a little coconut oil, then add the squash purée. Top with chopped pecans and bake in the 400 F oven for 25-30 minutes, until the edges are a little bubbly and the top is golden brown.
You can also find this recipe here:
I will post a pic when it is done baking. Thank you Melissa!