Butternut Squash Au Gratin

Sweet Potato Casserole is another Thanksgiving staple. The downside is that traditionally it is served under a heaping pile of marshmallows. I stumbled across an interesting recipe in a recent edition of my Southern Living magazine and decided to try it out. The original recipe calls for lots of brown sugar and Russett Potatoes…not too paleo-ish. I decided to play around with it and tweak it to make it a little more paleo friendly. It does still have a lot of honey and I also kept the cheese in it. So this is a total indulgence, and certainly more primal than paleo.

Butternut Squash Au Gratin

Original Recipe from Southern Living

Ingredients:

  • 1 (3 lb.) butternut squash
  • 1 (3 lb.) spaghetti squash
  • 2 tablespoons organic butter (ghee, coconut oil), melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Raw Honey
  • 1 cup Coconut Cream Concentrate
  • 5 large sweet potatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups (16 oz) freshly shredded fontina cheese (gouda can be substituted)
  • Garnish: fresh rosemary sprigs (optional)

Directions:

  1. Preheat oven to 450 degrees F. Cut butternut and spaghetti squash in half lengthwise; remove seeds. Place squash, cut sides up, in a lightly greases jelly roll pan. Drizzle with butter. Bake 40 minutes or until tender. Cool 20 minutes.
  2. Using a fork, scrape inside of spaghetti squash and place in a large bowl. Scoop pulp from butternut squash and coarsely chop pulp, and mix with spaghetti squash.
  3. Stir together cinnamon, nutmeg, and honey.
  4. Cook cream in saucepan over medium heat about 5 minutes, or just until it begins to steam. Do not boil. Remove from heat.
  5. Using a mandoline or sharp knife, cut potatoes into 1/8 inch thick slices.
  6. Arrange 1/4 of potato slices in a thin layer on bottom of greased 13×9 inch baking dish. Spoon 1/3 of squash mixture over potatoes (squash should be about 1/4 inch thick). Sprinkle with 1/4 teaspoon slat, 1/4 teaspoon pepper, 1 cup fontina cheese. Drizzle with 1/4 of the coconut cream. Repeat layers twice, sprinkling honey/cinnamon mixture over each of second and third layers…NOT the first layer though! Top with remaining potato slices, salt, and pepper. Gently press down layers. Sprinkle top with remaining cheese and coconut cream. Sprinkle with remaining honey/ cinnamon mixture.
  7. Bake, covered with foil, at 450 degrees F for 1 hour. Uncover and bake 25 minutes more or until golden brown and potatoes are tender. Cool on wire rack 20 minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

* Copy This Password *

* Type Or Paste Password Here *

5,812 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>