Butternut Squash Bake
This recipe is tasty, satisfying, and easy on a body.
Ingredients
3 medium butternut squash
3 eggs, slightly beaten with a fork
3/4 cup walnuts (or more), chopped
2 tablespoons butter or other oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
salt and pepper to taste
Instructions
- Wash the outside of the butternuts, slice them in half and remove seeds. Place in pressure cooker and cook for 17 minutes. Remove and let cool. (You can also just bake these, cut side down, in your oven at 350 degrees for about an hour or until the outside collapses when you push on it with a spoon).
- While squash is cooling, melt the butter and combine with the chopped nuts. Set aside.
- When butternut has cooled enough to handle safely, use a spoon to scoop out the squash into a large mixing bowl or a blender, careful to not include any of the tough skin.
- Add beaten egg and spices to the squash and puree with an immersion blender or a regular blender and then transfer to a large baking dish.
- Pour buttered nuts over the top of the squash and spread evenly with a spoon or fork.
- Bake at 400 degrees for 30 to 45 minutes until the top just begins to brown.
Notes
Serve with greens like spinach, kale or broccoli. This squash also goes well with plainly cooked purple hull or black eyed peas.
This recipe is adapted from the Butternut Squash recipe from Nourishing Traditions cookbook.
To adapt this recipe into a Wet Towel Recipe (** I’ve curated Wet Towel Recipes for those times when my immune system is freaking out. These recipes might help others struggling to nourish themselves for whatever reason, and so I’ll be sharing these recipes as their own category.)
- Grind nuts finely in a food processor or leave out
- Substitute coconut oil for the butter or leave out completely
Find it online: https://www.feedthyself.com/butternut-squash-bake/