When you get bored of butternut squash soup and risotto, try this out (also great for picky eaters). No peeling of the squash required! The skin is so thin that when the vegetable is cooked, you can’t even tell its got its clothes on!
What you will need:
- 1 clove garlic, peeled and cut in half
- 1 Butternut squash, about 1 ½ lbs
- 3 oz of Swiss cheese grated finely
- 6 oz organic whole milk
- ¼ tsp salt
- 1/8 tsp black pepper
- Heavy pinch of paprika
- Pinch of nutmeg
- Preheat oven to 400oF
- Rub the cut side of garlic all over the inside of a casserole dish roughly 8” x 11” in size. Next, mince the remaining garlic and save for step 5.
- Cut off the ends of the squash. Stand the squash upright and slice it in half lengthwise. Next, cut the squash crosswise into very thin slices.
- Lay out one quarter of the squash pieces in the dish to form a single layer. Top this layer with one quarter of the grated cheese. Repeat these steps until you have four complete layers.
- Mix the evaporated milk with the remaining ingredients and the minced garlic in a separate bowl. Gently pour this mixture into the outer edges of the casserole dish.
- Bake for 35 minutes, or until a fork can easily be inserted in the squash. Let cool for 10-15 minutes.
Use this as your “starch” with your meals–it’s a great replacement for potatoes.
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.