Tag Archives: butternut squash

Butternut Squash Custard


Hello Everyone! I am so very sorry for not posting in such a long time. Life has been hectic, but wonderful nonetheless. Now that Fall is officially here, I would like to kick off my favorite of the four seasons by toasting my favorite member of the “fruit family” ( and yes, I did say fruit):  The Butternut Squash. This Fall/Winter squash has a sweet and nutty taste similar to pumpkin. It can be toasted, roasted, pur’eed, mashed, or used in various breads, cakes, and pies. VER-SI-TILE. I have used it in salads, soups, and even desserts.

Speaking of desserts, I would like to share with you this recipe that I found in a Rachel Ray cooking magazine. Now, Rachel and I do share a passion for, “EVOO” ( Extra Virgin Olive Oil), but most of her recipes are not known to be very “Paleo-Friendly”.  However,  this one is ( after a few small changes I made).  Butternut Squash Custard. This recipe does take a little longer than others, but it is certainly worth the wait. I made it last week and it was absolutely delicious! ( I apologize for my lack of picture I took one, but can’t find it……so I found this picture online of what it looked like when it was finished.)



  • 2 10 oz packages of butternut squash puree
  • 1 14 oz can of coconut milk ( full fat- not low fat)
  • 4 eggs
  • 1/3 cup of agave nectar
  • 1 tsp of cinnamon
  • 1/2 cup of crushed pecans ( optional)


  • Preheat oven to 325 F. Mix squash puree, coconut milk, eggs, pecans, and agave with a blender on medium until smooth. Poor into 8 inch baking dish.
  • Put baking dish in a larger roasting pan that is filled 1/2 way with hot water. This makes a water bath which keeps the custard from getting a “rubbery” texture while baking.
  • Bake custard for 1 hour.  Let sit for 5 minutes before serving.  Best served warm.


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Posted by on October 18, 2012 in Desserts


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Day 3 Paleo Diary, Butternut Squash Bisque Recipe

Good Morning everyone and happy Thursday to you all! I hope you are having a great week filled with great meals ( okay..that was cheesy, I know…but I am in THAT mood today).  I am running a little behind here ( shame on me), so I am posting yesterday’s Paleo food diary today. To make up for my delay, I am also adding a recipe to the list: Butternut Squash Bisque.  Yesterday was a very busy day for me, so I did a decent amount of “grazing” instead of eating full meals…..which makes Wednesday’s log look a little different. Here it goes!


  • Egg and Veggie Scramble: 3.5 eggs, 2 oz of grilled chicken, onions, peppers, and mushrooms with Olive Oil
  • Handful of blueberries
  • Supplements: 3 omega 3 pills, 1 probiotic, 1 Vitamin D

10:45 Snack

  • 3 oz of turkey breast
  • handful of almonds

2:00 pm lunch ( late… I was starving!)

  • 4 oz of leftover grilled chicken bacon onion medley
  • 1 cup of bell peppers
  • 1/2 cup of grape tomatoes
  • 1 tablespoon of almond butter

5:00 pm Snack

  • 2 pieces of turkey breast
  • 1 Lara Bar

7:00 dinner

  • Butternut Squash Bisque ( Recipe Below)
  • 4 oz of ground Bison with Seasonings
  • Supplements: 3 omega 3 pills

9:30 snack

  • 1 orange
  • handful of almonds
  • peppermint tea
  • Supplements: 1 probiotic


Cook Time: 35 minutes

Serves: 5-6


  • 4 slices of nitrate free organic pork bacon
  • 2 teaspoons of minced garlic
  • 2 lbs of chopped butternut Squash
  • 2 cups of carrots chopped
  • 1 apple chopped
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
  • 1/2 teaspoon of Cardamom ( optional…but adds a nice spice to the dish)
  • 3 1/2 cups of Organic reduced sodium chicken broth
  • 1- 2 cups of warm water ( depends on how thick you would like your bisque to be)
  • 1/2 teaspoon of apple cider vinegar
  • dash of salt and pepper


  • Cook bacon in a large saucepan or stock pot until done. Remove bacon from pot and set aside on paper towels to drain and tear into bits. Add your garlic to the bacon grease in the pan and cook until golden brown.
  • Add all remaining ingredients to the  pot except the apple cider vinegar and warm water. Bring to boil for 20-25 minutes until carrots are mostly cooked through and soft.
  • puree half of your stock pot contents in your food processor for about 45 seconds or until smooth. Add 1/2 cup of your warm water to puree and thin it out. Add half of your apple cider vin. to your batch and blend. Add bacon pieces on top of bisque. Serve hot and enjoy! ( repeat process with the second half of your mix left in your pot. – I suggest blending half of your batch at a time to avoid spilling in your food processor.)

Posted by on March 8, 2012 in News and Discussions, Veggies


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Butternut Squash Puree

I have no photo for this recipe ( waa waa waaaaaaa…I know, I know) but a photo would not even do this dish justice, its soooo yummy! There are two ways you can prepare this:

Method #1 You can buy butternut squash already skinned and pre-chopped into cubes ( it cuts down the cooking time for this dish by 45 min.) – you can find this at Costco.

Method # 2  You can purchase a large butternut squash at any grocery store.

I will give the steps for each method of cooking.


  • 1 large butternut squash or 1 package of chopped butternut squash
  • 3 tablespoons of coconut milk
  • dash of salt and pepper
  • 1/2 teaspoon of paprika
  • 1/2 of garlic or  1/4 teaspoon of garlic powder
  • 1/2 teaspoon of parsley
  • 2 tablespoons of olive oil


Method # 1

  • In a large skillet, cook all of your chopped/cubed butternut squash with 2 tablespoons of olive oil. Add all of your seasonings and cook over medium heat- stirring occasionally. If you have a skillet lid/top, use this to hold in the steam and cook the squash faster. The squash should be soft and ready in 5-10 minutes.
  • Using your food processor, add your coconut milk and your soft cooked squash. Puree for 30 seconds or more until your squash resembles a mash potato or puree consistency with no clumps. Serve immediately or refrigerate for later use.

Method # 2

  • Preheat your oven to 350 F. Using a strong big knife ( these butternut squashes are hard to cut!) cut the squash length-wise down the middle. Scoop out the seeds and pulp- discard. Brush your squash with olive oil on all sides. One a baking sheet, cook your two squash halves flat face down for 45- 50 minutes.
  • Once finished let cool for 10 minutes and peel the now soft skin off the back of the squash- cut into little pieces and add to your food processor. Add your seasonings and coconut milk. Puree for 30 seconds or more until smooth. Serve Immediately.


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Posted by on February 23, 2012 in Veggies


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