If it’s late summer or early fall, chances are you’re gonna be enjoying some eggplant. The peak season for eggplant is…
Pumpkin gets all the attention in the fall. It’s got its own pie. It’s got its own latte. It has muffins, cakes, breads, cookies, scones, mousses, ice creams, you name it.
The weird thing is, pumpkin doesn’t taste that good. If you eat it in its raw, unedited form you’ll want to spit it out. If you’ve ever tried to taste unsweetened pumpkin from a can (not pumpkin pie filling) then you know from experience it’s not something you could stomach plain. We may as well dress up a potato and create an entire fall line of foods around it.
So my question is, why do we celebrate pumpkin so much when the fall harvest is full of other options that are just as good?
If you cook a winter squash (i.e. butternut, acorn, carnival, etc.) you’ll notice that they’re usually sweet and nutty tasting without anything added. You can smell them across the house. And when you pull a butternut squash out of the oven with nothing on it but a little coconut oil and salt it tastes amazing.
And if flavor isn’t enough motivation to bake with a butternut squash, it’s also a nutrient superstar. The butternut squash is full of potassium, folate, beta carotene (which the body converts to vitamin A and vitamin B-6. Plus, it’s got a high water content which means it’s filling and satisfying.
Today I’m going to show you how turn it into something kinda naughty: A super dense, moist cake!
There’s a bit of prep work, so it would be ideal to make this during the weekend, then slice, freeze, and take pieces to work during the weekdays. And if you want to turn it into a bread, just cut the sweetener by half or more, add a touch of salt, then bake it in a couple of bread pans.
This is a gluten-free, dairy-free, and sugar-free recipe. But feel free to play with the ingredients and use whatever works best for you.
Here’s the IIFYM breakdown (this will vary if you use a different sweetener):
Carbs: 145g (80g of Fiber!)
Per serving (if you cut it into 12 slices):
Carbs: 12g (7g Fiber!)
Net carbs per serving: 5. Net carbs per cake: 60. No boxed cake mix can beat that.
Aside from turning it into baby food, here are four other delicious things you can do with pureed butternut squash:
Option # 1: Use it as a protein shake thickener. It’s a perfect addition to a vanilla protein shake. Reduce your liquid by a bit then spice it up as needed.
Option # 2: Make no-bake peanut-butternut balls with it. Depending on how much puree you have left, combine it with about a 1:1 ratio of oats. Add a couple tablespoons of peanut butter or nut butter of your choice, liquid stevia or sweetener of your choice, coconut flakes, and cinnamon. Just eye-ball it and taste as you go. Then roll them into balls and refrigerate.
Option # 3: Use the butternut puree as a soup base for dinner. Add chicken stock, spices, a few dashes of salt, and it’s ready for you to add meat and veggies.
Option # 4: Turn it into a protein mousse by mixing it with a couple scoops of protein powder and whipped cream.