Paleo Coconut Walnut Squash Recipes

CREAMY LOW CARB PALEO BUTTERNUT SQUASH SOUP RECIPE WITH COCONUT MILK

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
• Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
• Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
• When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
• Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
• Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth.

PALEO COCONUT WALNUT SQUASH

Steps:

• Melt coconut oil in a skillet over medium heat. Stir squash, tomato, walnuts, and garlic into coconut oil; cook and stir until heated through, 3 to 5 minutes.

BUTTERNUT SQUASH BROWNIES (GLUTEN FREE, PALEO)

Steps:

• Preheat oven to 350 degrees F. Line an 8" x 8" baking dish with parchment paper and set aside.
• Place the dark chocolate in a small sauce pan. Melt on the stove top, over low heat. Once fully melted, turn off heat.
• In a medium-sized mixing bowl, whisk together squash puree, coconut sugar, eggs, avocado oil, and vanilla.
• Add in almond flour, cocoa powder and salt. Whisk until smooth.
• Using a spatula, mix in the melted dark chocolate.
• Pour batter into the lined baking dish.
• Place the brownies in the oven and bake at 350 degrees for 35-40 minutes.
• Remove from oven and cool in baking dish.

PALEO COCONUT WALNUT SQUASH

Steps:

• Melt coconut oil in a skillet over medium heat. Stir squash, tomato, walnuts, and garlic into coconut oil; cook and stir until heated through, 3 to 5 minutes.