Where are the sweet potatoes?

*Heads up everyone. I am going to try and start putting up nutritional information about the foods I'm writing about. If there is a link to the food check it out. Usually, I'm trying to pull an "eat this, not that"  but other times its just nice to know how many calories you're really consuming. 


Happy Thanksgiving everyone. Please forgive me, I know I have been a little relaxed about uploading posts and pictures but I promise I will be better in the coming weeks.

So, when anyone thinks of Thanksgiving they think turkey...and then they think of the sides...mashed potatoes, gravy, gravy, cranberry sauce, sweet potatoes, ...literally, the combinations are endless. Sweet potatoes mashes, soups, purees, and pies. There are so many sweet potato dishes its drives me insane. So, this year, when when it came to my contribution for Thanksgiving I opted for....

BUTTERNUT SQUASH. 


Butternut squash (or winter squash) is fantastic. I find it hearty, yet light, beautiful when served, and tasty when consumed. It's a great add into any tomato sauce, stir fry, or breakfast routine. It's perfect for adding a little diversity in your diet without adding too many calories.

Now, let's be real, this is a Thanksgiving Recipe. There's not a chance in hell that this will be making the healthier option menu...but...it is better than those sweet potatoes and mini marshmallows!

Two packages of butternut squash (or 2 large butternut squash peeled, seeded, and cubed)
1/4 stick of unsalted sweet cream butter melted
1/2 cup of light brown sugar
2 tablespoons flour
1/2 cup oatmeal oats (Irish oats or steel cut usually work best)
1 apple peeled and cubed
1/2 lemon juiced

This is super easy, super tasty, and so not something you need worry about messing up. So be confident, its going to taste amazing.

Add all ingredients into a large bowl.  (yup every single one)
Make sure that all of the butternut and apple pieces are covered in mixture

Throw into a 375 oven for 45-55 minutes...until the butternut squash pieces are tender. Serve pipping hot, room temp, or cold. Delicious.

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If you are looking for an even healthier option...

1 large butternut squash
1 packed tablespoon brown sugar
1/4 pine nuts
1/4 of lemon (about the size of a large wedge) juiced

Preheat oven to 450

Wash butternut squash and prick holes all over
Place on baking sheet into oven for about an hour and 15 minutes

Remove from the oven, let cool for about 20-30 minutes

Sliced in half. Not directly down the middle but from the top to the bottom.

Remove the guts! Get the seeds and little strands out butternut squash GUTS out of there!

Now remove the flesh of the butternut squash and put into a food processor with brown sugar, lemon juice, and pine nuts.

Zipzip...smooth.

Serve hot.