Sweet and Savory Butternut Squash Bake
It is fall and we have squash in abundance where we live. In fact I am heading out to stock up on some organic local squash this evening. What is great about winter squash is that it stores so well, plus it is also very nutritious.
This dish has a bit of sweet to it, but works wonderfully as a side dish. I served it alongside chicken and quinoa the other night and it was a hit. The next day it was delicious and tasted like a barely sweet pumpkin pie filling. The addition of protein and fat in the milk, eggs and butter also aids in warding off any blood sugar crashes if you have an issue with blood sugar.
Sweet and Savory Butternut Squash Bake
- 1/2 stick butter
- 3 c. butternut squash puree
- 2 eggs, beaten
- 4 drops stevia (I used NOW stevia glycerite)
- 1/2 c. milk
- 1 Tablespoon honey
- 1 teaspoon salt
- 1 Tablespoon pumpkin pie spice
Preheat oven to 350 degrees. Place butter in a medium sized oven safe dish and place dish in the oven. Allow butter to melt. In a medium sized mixing bowl mix all other ingredients until smooth. Once butter has melted take your casserole dish out of the oven. Very carefully swirl butter around the sides of the dish so that all sides are coated. You could also simply use a pastry brush. When all sides of your casserole pan are buttered dump the remaining butter into your butternut squash mixture and stir to combine. Pour butternut squash mixture into casserole dish and place in the oven to bake at 350 degrees for approximately 45 minutes or until set in the middle. You can check it with a sharp knife or skewer if you’d like.
Serve alongside your favorite main dish and enjoy!
This recipe sounds delicious! I will be trying it in the next week or so, though I may use only egg yolks (and put more) so that Micah can eat it.
Do you by any chance have any great beet recipes? I’ve never made them before but have some coming in our co-op order next week. I thought of you as I was ordering, since you do so well at incorporating seasonal produce into your menus.
Cat –
Good idea leaving out the egg whites for Micah. What do you do with the egg whites when you do that?
As far as beets go I haven’t really cooked with them a whole lot. They haven’t been at the HFS I go to that sells local produce and I haven’t had a chance to get to the farmer’s markets with the new baby.
A couple ideas:
1). Peel them and grate them raw into a salad.
2). This one I’ve tried: Wash them and roast at a higher temp (400?). Then the skins come off really easily. Toss with butter and salt and pepper. I have roasted a lot and used leftovers in a salad. I think they pair well with fruits like apples and pears as well. I made a salad with greens, leftover roasted beets, apples or pears and blue cheese. YUM!
3). Steam, mash, add butter and sea salt and give them to Micah. Our 2 y.o. loved them when he was on mashed foods. They will turn his poo red, though, so be prepared.
Let me know how you like them.
Mrs. S
On the egg whites, I either make a recipe calling for egg whites or else scramble them with some whole eggs for us or the dog.