Butternut Squash Bake

In the spirit of Thanksgiving I am posting some gluten free recipes that you can make for the holiday. Earlier this week I guest blogged a great cranberry relish recipe on G-FreeLaura.com. Today's recipe is one I love. I say that a lot; recipes I love. My recipes are almost like children in a way. You create them, nurture them, then share them with the world hoping that they will make an impact. This dish featured for today's post is one I make  year round, but really love to serve at all my holiday meals. I have always been a fan of sweet potatoes and yams. I was hesitant to try butternut squash until I had roasted butternut squash soup. I loved the mixture of savory and sweet flavors of this squash. If you have never tried butternut squash I think you find it pleasantly surprising as I did.

Butternut Squash Bake

1 lbs of butternut squash 
1 egg + 3 egg whites
1/2 cup of apple sauce
1 tsp of dried thyme
1/2 cup of milk
3 TBS of blanched almond flour
2 TBS of melted coconut oil
1/2 tsp of cinnamon powder
1/2 tsp of sea salt
pinch of pepper


Preheat oven to 400 degrees. Wash squash and remove skin with a vegetable peeler. Then cut squash in half length wise and remove seeds. Place squash cut side down on parchment paper line baking sheet. Bake until squash is tender and can be easily pierced with a fork. Depending on the size of your squash this could take 30 to 45 minutes. Remove squash and cool.

Turn oven down to 350 degrees. Oil an 8x8 glass baking dish Cut squash into smaller cubes and place into large food processor with remaining ingredients. Process until smooth and combined.  Spread into dish and bake for 35-45 minutes until squash is browned and set. Garnish with additional thyme sprigs if desired. Serves 8-10.

Stay strong and carry on,

Brooklynn