It’s time for fall vegetables and this twice baked version of butternut squash is beautiful for entertaining this season.
Although it takes a long time to bake, the actual preparation isn’t time consuming or difficult. You could even prepare this recipe a day ahead and then just do the final bake when you are ready to serve it. You can mix it up to make it more sweet or savory to your likely.
Gluten free, grain free, dairy free, no sugar added.
Ingredients:
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2 medium Butternut Squash, halved lengthwise and seeds removed
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1 tbs Olive Oil
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1 tsp Sea Salt, divided
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2 tbs Unsweetened Almond Milk
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1/2 tsp Cinnamon
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1/8 tsp Nutmeg
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2 tbs Maple Syrup Substitute (I use Lakanto)*
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Optional Toppings – 2 ounces Goat Cheese, Chopped Chives, Chopped Nuts
Instructions:
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Preheat oven to 450 degrees and line a baking sheet with foil or parchment paper.
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Drizzle olive oil and 1/2 tsp salt over the 4 halves of butternut squash. Place them flesh side down on the sheet and bake 40-50 minutes until soft.
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Remove squash from the oven and allow to cool slightly.
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Using a spoon, scoop out the flesh carefully into a separate bowl without disrupting the skin of at least 2 of the halves (2 will be discarded anyway).
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Add the remaining 1/2 tsp salt, almond milk, spices, and maple syrup and mash together well.
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Spoon the squash mixture back into 2 of the skins. Add your preferred topping and bake for an additional 10 minutes.
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Remove from oven and serve warm.
* If you are making a more savory version, you can leave out the maple syrup and just add an additional 1-2 tbs of flavorful olive oil. But my kids loved the sweetened version.
