Paleo Halloween: Paleo Twice-Baked Butternut Squash
“Are you going to toast those walnuts before you put them into the butternut squash?” asked my boyfriend.
“Um, yeah I can.” I replied.
My boyfriend has a lot of great qualities, one of which being his support of my blogging.
He is always on the lookout for props I can use and topics I can add. “Are you going to Instagram that?” is becoming a popular question.
This weekend in particular, we went to Cool Patch Pumpkins, a local pumpkin patch, and got some cute ornamental gourds and pumpkins, jack-o-lantern pumpkins, and edible squash that you’ll see in future posts.
Because I was displaced due to the winecountry fire (not due to my own place catching fire, but due to my intolerance to the smoke and not being able to go to my workplace), I left a lot of photography props behind.
Therefore, when I wanted to make this recipe for Twice Baked Butternut Squash, off we went to the 99 Cent Store to pick up a few cute plates, Halloween decor, and other details.
In addition to the trips to the pumpkin patch and prop shopping, he also halved this butternut squash at great peril to his health and happiness because he ended up knocking over his glass of Napa Cabernet Sauvignon.
I’m sure being able to eat the things I make are incentive, but I think for the most part he wants to help me feel happy and fulfilled, and blogging my recipes certainly adds to my happiness.
Oh, and I’m not so proud a woman that I can’t admit this: he was totally right about toasting the walnuts. They added more roasty toasty flavor and even more crunch.
If you love sweet and savory (though no sweeteners were added, making this recipe perfect for Whole 30 and 21 Day Sugar Detox!) then you’re going to love this one. The aforementioned walnuts plus creamy coconut milk and pureed butternut squash and salty, savory bacon plus sage and spices. This would be great to go alongside any roast.
Just like twice baked potatoes, this recipe calls for cold pre-cooked butternut squash. For a quick weeknight meal, roast the butternut squash, cook the bacon, and toast the walnuts over the weekend, and you can have the whole thing on the table in 30 minutes!
- 1 2-lb butternut squash, unpeeled
- 1 tbsp coconut oil
- 5 pieces bacon, cooked and crumbled, divided
- 3/4 cup toasted walnuts, divided
- 1/3 cup canned coconut milk
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground dried sage
- 2 eggs
- Salt and pepper, to taste
- 1. Prep the squash one day ahead of the day you plan to serve it: preheat oven to 400 degrees F.
- Since you are serving the squash with the peel on, wash the outside well. Split lengthwise, and remove seeds.
- 2. Rub the cut surface with coconut oil and roast cut-side up on a baking tray for 1 hour, or until tender. Cool completely.
- 3. The next day: preheat oven to 400 degrees F. Using a spoon or melon baller, remove the squash flesh, leaving a quarter-inch rim.
- 4. Combine squash flesh, 4 pieces of the bacon, 2/3 cup walnuts, coconut milk, spices, and eggs in a medium bowl. With a hand mixer, whip everything together.
- 5. Place outer part of squash on a baking sheet. Divide squash mixture evenly between squash halves. Bake for 25 min or until top is set and lightly browned. Serve with a sprinkle of remaining bacon and nuts.