Ever since I made the switch to a real-food, Paleo-ish diet I’ve had to get a little creative with my Thanksgiving meal planning.
Gone were the days of cornbread, and stuffing, and pies, and for many years my Thanksgiving plate looked pretty sad and uninspired.
But, this year will be different! I’ve created a recipe for a flavorful, and optionally sweet, Thanksgiving side dish that will wow any hungry family member (health conscious or not).
Introducing the Paleo Butternut Squash Mash, with optional Marshmallow Topping (but let’s be real, since when was marshmallow ever optional?!)!
This Butternut Squash Mash stands up on its own, but when you top it with Against All Grain’s Gluten Free Marshmallow recipe, it’s a hard dish to beat.
I was inspired to make this side dish by my in-laws love for sweet potato casserole. Last time we went to visit, they were day-dreaming about Thanksgiving and all the food they love - and I figured that just because I can’t eat “normal people” sweet potato casserole, doesn’t mean that I can’t create a recipe that’s just as tasty, but also good for you!
So my Butternut Squash Mash was born! (You can also substitute sweet potatoes for the squash, but I was feeling butternut squash-y when I made this.)
I absolutely cannot wait to make this for Thanksgiving this year at my parent’s house! Thanksgiving has always been one of my favorite holiday’s, and being able to indulge in side dishes like this even on a gut healing diet makes it even better!
Paleo Butternut Squash Mash (with Marshmallow Topping)
- 2-3 Pound Butternut Squash (or 2-3 Pounds of Sweet Potatoes)
- 1/2 cup Coconut Milk (I like this brand because it doesn’t contain guar gum, and you can buy it in bulk on Amazon!)
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1.5 Tbsp Honey
- 1/2 cup Pecans
For the Marshmallow Topping (Against All Grain’s recipe):
- 1 cup Water
- 3 Tbsp Unflavored Gelatin
- 1 cup Honey
- 1 tsp Vanilla
1. Pre-heat the oven to the broiler or highest heat setting.
2. Peel (this tool is essential for peeling anything!), remove the seeds, and slice butternut squash or sweet potatoes into 2” cubes.
3. Put a large pot of water on the stove, and when boiling add the cubed squash/potatoes.
4. Boil for 20 minutes.
5. Carefully remove the squash/potatoes from the water and place in a high-speed blender.
6. Add the coconut milk, cinnamon, nutmeg, cloves, and honey and blend until smooth.
7. Add the pecans and blend only for a few seconds to avoid crushing the nuts.
8. Transfer the mash to a baking dish and broil for 10-15 minutes.
9. After the mash has been removed from the oven, follow the instructions from Against All Grain to make the marshmallow topping. (I omitted the arrowroot starch, since I didn’t plan on cutting the marshmallow into squares, only topping my mash with it.)
10. Scrape the marshmallow topping onto the mash, and spread evenly.
11. Let the dish cool at room temperature (the marshmallow will solidify as it cools, and become more marshmallow-like).
12. Enjoy, Happy Thanksgiving!
Without the marshmallow topping, this dish is best served warm - with the warm spices and hint of honey really bringing out the flavor of the squash.
But, with the marshmallow topping, this dish is best served at room temperature - the marshmallow, because it’s made of gelatin, melts very easily when heated, so keeping it at room temp is key!
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