Butternut Squash Au Gratin

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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.

Garlic Chicken Butternut Squash Lasagna

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Butternut squash lasagna
I love paleomg. It is where I get the bulk of my yummy dishes. This is one of the many dishes that are delish! The only drawback is that a lot of the original recipe portions are too small for a family. Hey I can’t blame her- who wants to cook for an army when you don’t have to? On the other hand, I just so happen to be raising an army right now- so I usually have to adjust her portion sizes.
For this recipe, I would recommend doubling it no matter what…the recipe only makes an 8×8 or 9×9 inch dish. I usually make 3 or 4 times the original sauce and meat quantities. You do not have to double the squash. If you use a mandolin slicer, one squash will stretch for 2 pans.  She recommends letting the lasagna sit for about an hour after it is done cooking- I never do (I’m too impatient), so my lasagna is probably a little more runny than intended. Another thing to do, would be to make this the night before and let it thicken up in the fridge…Gosh, I love leftovers! :)