Twice-Baked Butternut Squash

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

Twice-Baked-Butternut-Squash-900x1350

Winter squash was never one of my favorite vegetables. Even the fall favorite, pumpkin, just didn’t do it for me. Pie, puree, latte, I just wasn’t having it. But when you embrace a whole-foods diet like the autoimmune protocol, it’s a bit more fun if you do it with a sense of adventure. So, every fall, I try to find at least one new way to cook squash that actually makes me want to eat it.

A recent run-in with my mom’s twice-baked potatoes (a holiday staple for her) got me thinking… why not twice-bake other starchy vegetables? Combined with coconut milk and a few simple fall seasonings, this butternut squash comes out a creamy, melt-in-your-mouth puree vaguely reminiscent of pumpkin pie. You can even skip the coconut topping and serve it with a dollop of whipped coconut cream instead!

Twice-Baked-Butternut-Squash-600x900
Twice-Baked Butternut Squash
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Place the squash halves cut-side down on a baking sheet, and roast for 60-90 minutes, until the flesh is easily scooped out of the skin with a fork.
  2. Raise the oven to 425 degrees F. Remove the flesh from one of the squash halves and set the flesh aside, discarding the shell. Hollow out the remaining squash half, leaving about ¼ inch of flesh attached to the skin so that the squash will keep its shape.
  3. Combine all of the removed flesh with the remaining ingredients except coconut in a blender. Puree until well-combined.
  4. Pour the puree into the hollowed-out squash half and sprinkle with coconut flakes.
  5. Bake 5-10 minutes, or until golden-brown on top.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

2 comments

  • Judy says

    I am getting very frustrated as I find that most of the recipes have coconut oil, coconut butter or coconut in them and I am sensitive to coconut and can no longer eat it (at least not for 6-12 mos). Any suggestions for your wonderful recipes for a substitute for those of us who are not tolerant of coconut?

    • Mickey Trescott says

      Hi Judy! Anytime you see coconut oil, use lard or duck fat instead. If you see coconut milk in a soup recipe, use a thinned root vegetable puree (like parsnip). You’ll want to try dessert recipes specifically developed to be coconut-free instead of adapting those – we have a few in the recipe archives here on the site (check out the pumpkin spice cake!). Good luck!

Leave a Comment

Rate this recipe: