Thursday, October 30, 2014

Cool Hwhip (Not a typo)

I am so in love with squash right now.  They replace every fattening and delicious starch you can think of!  Sweet potatoes, spaghetti, mashed potatoes...squash can fill any void and satisfy any craving.  That sounds I like it even more.

Roast it, mash it, stuff it, fritter it, grate it, bake it, boil it, just cook it and eat it.

I knew I was making Herbed Chicken Meatloaf  tonight but I just wasn't in the market for heavy mashed potatoes tonight and with my husband working late and a 13 month old attached to my legs I just didn't have the time to peel and chop.

This recipe was PERFECTION.   The satisfaction of mashed potatoes with half the carbs and calories and twice the flavor.  Enjoy it!

Maple Whipped Butternut Squash

1 large butternut squash
Coconut oil spray
Sea salt and pepper
1 tbsp butter
1/2 cup unsweetened almond milk (or whatever you have on hand)
1 tbsp fresh thyme
2 tbsp pure maple syrup

Preheat your oven to 400. Cut the top and bottom off the squash and cut in half (be careful, they're bastards).  Scoop out the seeds and spray with coconut oil.  Sprinkle with sea salt and pepper.  Place on a baking sheet CUT SIDE DOWN.  Bake for an hour.

Place the butter,half the almond milk, thyme and syrup in a large mixing bowl.  When the squash is done, remove from the oven and scoop the flesh from the skin immediately and place into the large bowl with the rest of the ingredients.  Whip with a hand mixer for 1 minute or until smooth.  Add more milk if needed.

Tip- Honey would be a great replacement for the syrup, just don't use as much.  Also, any homey herbs (sage, rosemary) would work.

(21 Day Fixers- Good news!! This counts as GREEN! (And a tsp for the butter)

Find me on Facebook!!

No comments:

Post a Comment