Recipe by: Lisa Markley, MS, RDN
This comforting recipe is a great change of pace for a healthy, yet flavorful side dish. The citrus adds brightness while warming ginger helps to soothe the digestive tract.
- 1 butternut squash (approximately 2-2½ pounds), peeled and cut into large chunks
- 1/4 cup pure maple syrup
- 2 teaspoons orange zest
- 1/4 cup plus 2 tablespoons fresh orange juice
- 3/4 teaspoons fresh lemon juice
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon ground cinnamon
- 1/4 cup coconut butter (manna) or coconut oil
- Sea salt, to taste
- Place butternut squash in a large pot. Cover with water and boil for 20 minutes or until tender. Drain thoroughly and set aside.
- Combine the maple syrup, orange zest, orange juice, lemon juice, ginger, cinnamon, and coconut butter or oil in a saucepan. Bring the mixture to a quick boil over high heat, being careful not to burn. Quickly lower to a simmer and cook about 2-3 minutes or until syrupy. Remove pan from heat.
- Place drained butternut squash in a large bowl and pour orange mixture over the top. Mash together with a potato masher and season with salt. If a creamier texture is desired, transfer mixture to a food processor and pulse until smooth.
Cook’s notes: Substitute peeled sweet potatoes for butternut squash, if desired.
AIP adaptation: Reduce the amount of maple syrup to 2 tablespoons or omit completely.
Elimination/Provocation Diet adaptation: Omit orange zest, orange juice, and lemon juice.
Labels: Vegan, Paleo, AIP, EP, 30 minutes or less
Nutrients: A (beta), B6, C, E, Mn, Gl