I was looking back over my recipes and realized that I really need to have more savory flavours to balance out all my sweet tooth cravings. This next one certainly fits the bill. What better way than a creamy mash using some of the fall favourite squashes? I used a pie pumpkin (sweeter), butternut squash and a yam, but you can use any combination you have on hand. The best part? No one will ever know this is paleo, dairy free and autoimmune protocol compliant.
*note: if you don’t like seeing green in the mash, just use the whites of 2 leeks. My testers didn’t mind at all though.
- 1 large yam
- 1 small pie pumpkin
- 1 small butternut squash
- 1 large leek
- 2 tbsp coconut oil
- ½ c full fat coconut milk
- 1 tsp ginger (or to taste)
- ¼ tsp sea salt (to taste)
- Pre heat oven to 350 deg
- Cut yam and squashes in half. scoop out seeds
- Place flesh side down onto cookie sheet that has been lined with tin foil (or parchment paper.)
- I baked mine for 60 minutes. They should be super soft.
- Cool for at least 10 min.
- While cooling, heat coconut oil in frying pan
- Chop up leek thinly and add to pan
- Sprinkle with ginger and sea salt.
- Fry until translucent.
- Scoop all flesh into bowl of food processor.
- Add cooked leak and coconut milk and blend for several minutes.
*Shared at Allergy Free Wednesday and AIP Recipe Roundtable