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Last week I started a new dedicated Autoimmune Paleo account on Instagram, and spent some time cooking from some AIP blogs to introduce folks to some of the great recipe writers that are joining the community. One my favorite dishes of the week was Lamb with Olive Tapenade Rice from Grazed and Enthused. You should recognize Alaena from the wonderful blog post she penned for me this summer about autoimmunity and reproductive health. If not, be sure to visit her blog for some laughs and delicious eats! Although I didn’t have the squash on hand that her recipe called for, I used sweet potato, and it came out fabulous. It really got my creative juices flowing, and I started dreaming of a rich squash risotto, cooked in nourishing bone broth and earthy sage.
I used butternut squash for this recipe, but if you have any other type of winter squash I encourage you to use what you have on hand–pumpkin, acorn, kabocha, yum! The convenience of a food processor makes prepping this dish a total breeze, and it will be on the table in less than 30 minutes. If you are feeling particularly lazy (like I usually am) you can process the onions and mushrooms together instead of chopping them, saving even more time.
- Place half of the chopped butternut squash into a food processor and pulse for 20 seconds, until the squash is the consistency of rice. Don't over process here!
- Heat the solid cooking fat in the bottom of a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes. Add the garlic, sage, and sea salt, and cook for another 2 minutes, just until fragrant.
- Add the apple cider vinegar and scrape away anything that has stuck to the bottom of the pan. Add the processed squash and bone broth to the pan, stirring to incorporate. Cook for 12-15 minutes on medium heat uncovered, stirring occasionally, until the liquid has absorbed and the squash is fully cooked.