Maintaining GAPS, or any strict way of eating that is outside of the standard American diet, can be tough. Whether you are just starting out on GAPS or have been doing it for a while, you know that making meals very simple is KEY to maintaining this way of eating long-term.
For us, one of the ways we do that is by making food in bulk and freezing it so that it is available for a quick meal at any time!
No need to worry about what's for dinner when it's already made and in the freezer!
Mashed Butternut Squash Recipe
This simple, easy to make butternut squash recipe is perfect for GAPS, Paleo, and real food diets!
Simply chop the ends off of a butternut squash, slice lengthwise, and remove the seeds/guts.
Bake on tray or in dish at 425° FACE UP for 45-60 minutes, until fork tender. You will also see some caramel juices in the tray as it bakes. That's normal!
Allow to cool for about 15-20 minutes and then use a spoon to gently remove the flesh from the skin.
Place the cooked butternut squash into a bowl and add butter (or ghee) and salt to taste. We use about 2 tablespoons of butter for a medium butternut squash, and 1/4 tsp of salt.
Freezing Mashed Butternut Squash
You can eat this fresh of course, or you can freeze it for later!
We do this in bulk since we get so many butternut squash from our garden all at once - these 2 cup freezer containers are perfect for a single meal of this mashed butternut squash for our family of three.
To reheat: Simply remove the paper cover and place the container straight from the freezer into a cold oven. Set to 375° and heat for 30-40 minutes. Stir half-way.
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Mashed Butternut Squash
Ingredients
- 1 medium Butternut Squash
- 2-3 Tbsp Butter or Ghee
- 1/4 tsp salt (or to taste)
Instructions
- Chop the ends off of a butternut squash, slice lengthwise, and remove the seeds/guts.
- Bake on tray or in dish at 425° FACE UP for 45-60 minutes, until fork tender.
- Allow to cool for about 15-20 minutes and then use a spoon to gently remove the flesh from the skin.
- Place the cooked butternut squash into a bowl and add butter (or ghee) and salt.
TO FREEZE:
- Fill metal or glass freezer containers with finished butternut squash. Leave about 1/2" space at the top or the juices will leak out all over the freezer.
- Place in freezer no more than 3 tall until frozen, then you can re-stack as high as you'd like.
TO RE-HEAT:
- Remove the paper cover and place the container straight from the freezer into a cold oven. Set to 375° and heat for 30-40 minutes. Stir half-way.
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