Lunch & Dinner
Mashed Acorn Squash
Suitable for:
Insulin Resistance Diet
Low Salicylate Diet
Prep Time 5 minutes
Cook Time 30 minutes
Ingredients
- 2 Acorn Squash
- 2 tbsp Ghee or a low-salicylate butter substitute
- 1 pinch Salt and Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the acorn squash and cut them in half lengthwise. Use a sharp knife to carefully remove the seeds and stringy bits from the center of each squash half.
- Place the squash halves, cut side down, on a baking sheet lined with parchment paper or lightly greased with a canola oil. This allows the squash to steam as it roasts. Roast the squash in the preheated oven for about 35-45 minutes, or until the flesh is tender when pierced with a fork.
- Remove the roasted squash from the oven and let it cool slightly. Once cool enough to handle, use a spoon to scoop the soft flesh from the squash skins and place it in a bowl. Discard the skins.
- Add the ghee or low-salicylate butter to the bowl with the roasted squash. Use a potato masher or a fork to mash the squash and mix it with the butter until you achieve your desired level of smoothness. You can also use a food processor or blender for an even smoother consistency.
- Season the mashed acorn squash with salt and pepper to taste. You can also add a pinch of nutmeg or cinnamon for extra flavor if they are tolerated and low in salicylates. Serve and enjoy!
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