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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!
- 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.
- 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.
- Combine all of the removed flesh with the remaining ingredients except coconut in a blender. Puree until well-combined.
- Pour the puree into the hollowed-out squash half and sprinkle with coconut flakes.
- Bake 5-10 minutes, or until golden-brown on top.