5 Ways my kids love to eat Butternut Squash

Butternut squash has become a staple in our home, thanks to being on the GAPS/Standard Carbohydrate Diet. Low in carbohydrates and high in nutrition, this vegetable can meld into sweet or savory dishes. One butternut squash usually provides about 4-5 cups of puree, which can stretch for several meals.

Making squash puree couldn't be easier. Some sources say "peal, dice, and steam". That's way too much work for me. I stick my whole butternut squash (uncut) on a cookie sheet in the oven at 350 for about 45 minutes (or when it has dark brown "welts" on it). I let it cool, slice it in half lengthwise (see picture). The skin just falls off and the seedy pulp can be discarded. Carefully spoon out the squash and place in your food processor. Process until smooth.

* Squash Pudding: Blend 1-2 cups of squash puree with 2 Tbs coconut oil, 1/2 tsp (or so) of cinnamon, 1/2 tsp of pumpkin pie spice, and 2 (or more) egg yolks from pastured hens. Add some honey or agave nectar to taste; 1 TBS does the job for us! This can be eaten as is, or if you are worried about the egg yolks , bake in a pie pan for 30 minutes at 350. My kids lick the bowl and ask for seconds every time! A great breakfast or dessert!

*Macaroni and "Squash" Cheese: We are off all noodles now, but back when we could eat them, I'd use Brown Rice Elbow Noodles and top with with this sensational squash cheese sauce. 1 cup squash pureed with 1/2 cup of milk or cream and 1/2 cup of shredded sharp cheddar. Add salt and pepper to taste, and garlic powder if you like. This is a delicious way to enjoy "hidden" vegetables in a wonderful comfort food. (Credit: Jessica Seinfeld's "Deceptively Delicious" for inspiration).

*Peanut Butter Squash Brownies: These are totally amazing. I give props to KerryAnn of Cooking Traditional Foods for coming up with this incredible GAPS-friendly and delicious dessert! Super easy to make, it contains only 5 ingredients, egg, peanut butter, honey, butternut squash, and baking soda! No grains of any kind! Go here to check it out!

*Instead of Mashed Potatoes: I blend a bit of cumin and butter with the squash and it whips up great! I also use this as a topper for Shepherds Pie (aka the great leftover makeover meal....scroll down the link page to get to it!)

*Butternut Squash Fries: Ok, I haven't tried this one yet, but I'm totally excited to. Check it out at Martha Stewart's website.

Photo credit: www.harvestsensations.com


Mimi said...

I love squash too, thanks for the recipes!

Helenrr said...

Hey there Carrie, we love squash too. I have used it in stew, in bread and muffins. You can do that with sweet potatoes too...I was wondering if you could add some to your coconut muffins? That would make a really yummy fall treat! I would use the same spices as one uses in pumpkin pie to make it 'fall-y' Happy eats!
Say hi to all,
Love Aunt Helen

Kimi Harris said...

I LOVE squash. :-) Great ideas, here. I think I am going to use your idea for using it on the top of a shepherd pie, sometime. That sounds delicious!

Anonymous said...

Is the squash pudding what I gave Kirsten as a snack before bed when I babysat her last week? It tasted so good-even cold. I told her it tasted like pumpkin icecream!!! ( and she loved the idea she was eating icecream!!

Love marm

Carrie T said...

Aunt Helen,

Yes! I think I could put the squash in coconut muffins...I have used pumpkin recently and they are delish!


Yep, that's squash pudding! Or, as Kirsten calls it: "Baby food". She LOVES it! It's so good, and so low in carbs and high in nutrients!

Thanks, everyone!

cheeseslave said...

Wow I cannot wait to try those brownies.

I am curious to try squash coconut flour muffins as well.


Thanks, Carrie!

Sarah said...

I could not find the recipe for
Peanut Butter Squash Brownies on the sight you posted. Do you have to subscribe to be able to see it? I'd love to try it. I actually bought and steamed a squash today so I could try that and the pudding recipe you posted. :)


cookingTF said...


The recipe for the PB squash brownies is in the pdf download of the menu mailer at the link. http://www.tfrecipes.com/forum/attachment.php?attachmentid=203&d=1221854210 It's a full menu mailer, not just the brownie recipe. The brownies are the last recipe on the mailer.

I hope you enjoy it! It's one of our biggest hits here.

cookingTF said...

For some reason that link didn't work. Here's the post.


Look for the box within the post that says 'attached files' and pick the US version of the mailer.

Kelly the Kitchen Kop said...

Hi Carrie,

Squash is allowed on GAPS? Wow, I always thought they were high in carbs, I LOVE it, so I'm happy to find out differently! I'll bet my kids would LOVE that pudding and I can't wait to try it soon!

Thanks, Kelly

Stefan Pinto said...

Yum. Thanks for sharing

Susanna said...

I can't tell you how thrilled I am to use this speedy, easy way of cooking squash! I used it tonight and was giddy with excitement over how little waste and how little work there was! I made a variation of the squash pudding (forgot the egg yolks, but topped it with chopped walnuts, shredded coconut, and creme fraiche - not sure if the creme fraiche is GAPS legal?) Anyway, the kids absolutely loved it. The only challenge now is to find a place where I can get the squash for less than $.89# b/c we could really plow through a lot!

Tori said...

Wow! I just made the butternut squash pudding for my 18 month old. He is napping and hasn't tried it yet but WOW! This is going to be a new desert for my whole family. I love it!! So healthy! I think I only used about a tsp of honey and it is nice and sweet. Also, I can not thank you enough for the squash cooking tip. I used to waste 1/4 of the squash just trying to skin it. I baked it whole like you suggested and the skin just fell off. Amazing. Thank you!

Kurt said...

I just found this blog entry while looking for more uses for butternut squash. I'm looking forward to trying some of your suggestions--the squash pudding sounds especially good! I've got another suggestion, too, and that is that once you've got some mashed, roasted squash, you can mix it into various things, too. For instance, I made some (pureed) lentil soup earlier in the week and I was eating the leftovers for lunch today. I mixed some of that in with my leftover soup, and you couldn't even see it was there, plus it made the soup nice and thick.

Also, after I read this post, I tried several times to get the squash brownies link to work, to no avail, though I think I may have found a similar recipe at this link.

Anonymous said...

Canned pumpkin is really butternut squash. The color is the same. Real pumpkin is light yellow and the taste is not the same. We love the butternut squash. thanks for the great recipes here.

Alejandra López said...

I putted together all the ingredients for making the mac an cheese recipe with squash and then mixed them together in top of the stove and it doesn't have a great texture. Does the puree needed to be hot in advance? Anyone has tried this also?