When taking the plunge from AIP to SCD in order to foster a friendlier, lower-carb environment for my gut, one of the hardest things was giving up sweet potatoes (right after plantains, which was the 100% HARDEST). Sweet potatoes (especially Japanese Sweet Potatoes) were usually a part of 2/3 of my daily meals, and I used them for everything!
They were especially prominent in my Thanksgiving/Christmas meal prep, and Sweet Potato Casserole was my all time favorite dish. I even have an AIP recipe of it on my blog from last year! Well, this year, I wanted to come up with a similar dish to fill this void, and came up with butternut squash as a replacement! Butternut squash is very comparable to sweet potatoes, with a similar mild taste and texture. So, if you are looking for a sweet potato replacement, I've totally got you!
Now I would normally add activated pecans, but when my stomach is in a mood (as it has been for the past week), nuts don't agree so well with me. So, if you would like to take this dish to it's full potential, around 1.5 cups of pecans activated and sautéed in coconut oil with cinnamon will do the trick.
On to the recipe!
-8 Cups Chunked Butternut Squash
-1 Can (13.5 ounces) Full Fat Coconut Cream
-2 tsp Cinnamon
-1/2-3/4 Cup (3/4 for sweeter) Honey (SCD/AIP) or Maple (AIP)
Step #1: Preheat Oven to 425 f. Prepare baking sheet with parchment or silicone baking sheet.
Step #2: Place chunked, frozen butternut squash on pan, and allow to bake for aprox. 20 minutes, or until tender.
Step #3: Place in large mixing bowl, and combine with coconut cream, cinnamon, and sweetener (honey or maple). Blend with a hand mixer until smooth.
Step #4: Place in bread pan
-1 Cup Water
-3 TBSP High Quality Gelatin
-1 Cup Honey (SCD/AIP) or Maple (AIP)
Step #1: Place 1/2 cup water in deep skillet alongside 1 cup honey. Place on medium/high until boiling.
Step #2: Once boiling, place on low/medium heat to maintain simmer, stirring only occasionally until temperature hits 235 f, or, the "soft-ball" stage.
Step #3: In the meantime, place remaining 1/2 cup water in large mixing bowl, and sprinkle with gelatin to bloom.
Step #4: Once soft-ball stage is achieved, combine in mixing bowl with gelatin and water.
Step #5: With a hand mixer or KitchenAid, blend until a thick, marshmallow texture is achieved (usually takes 8-10 minutes).
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