Leaves changing, temperatures cooling and the return of pumpkin-flavored treats! I love fall and the transition to heartier, warmly spiced foods. I frequently use butternut squash in my baked goods. It works well as a sub in pumpkin recipes. I buy a larger (3-4 pound) squash and roast whole (about 1-1.25 hours at 350F). Then I have plenty of squash to use in savory and sweet dishes (think creamy pear-squash soup or butternut squash pancakes with pecans & chocolate chips!). Below is an easy, gluten-free fall treat:
Butternut Squash Muffins
Stir together dry:
2 cup almond flour
1t baking soda
1T pumpkin pie spice
In blender, puree together wet until smooth:
1.5c cooked butternut squash, mashed
¼c maple syrup or 4 dates (Mejdool preferred)
Mix wet into dry.
Optional: stir in ½c chocolate chips.
Pour into muffin papers and at bake at 350F for 20-25 minutes or until tops spring bake when pressed. I’ve also made bars by using an 8×8” or 9×9” pan (bake for 35-45 minutes).
Use the leftover butternut squash for a Butternut Squash Lasagna. A fall favorite with basil, goat cheese, brown rice noodles & caramelized onions. Our dairy-free option has a cashew-white bean cream. Find this recipe in our weekly gluten-free, meal plan: November Plan.
Prep Dish is a gluten-free & paleo meal planning website. Celebrity personal chef & dietitian Allison Stevens thoughtfully crafts each plan using her own well-tested recipes. Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy.
Along with a weekly menu, you’ll get a printable grocery list and recipes for prep day — just one day of preparation yields scrumptious, good-for-you dishes all week long. Click to start saving time today!