I have never been asked to share a recipe before, even though unsolicited, I have; and those cookies were motherfracking delicious AND Paleo friendly. I was asked for the recipe for my to-be-World-Famous Squash Puree, aka, Mike’s baby food.
I DO know I got this recipe somewhere else, but I have modified it a bit to suit my taste and honestly, it has been over a year so I cannot remember where but so you don’t think I am a total Paleo Douche….
To the complete and utter stranger who inspired me with your amazing, if not Mike friendly acorn squash dish, I salute you and say one-thousand thanks in your name. I would give you full credit here, but I am too lazy to Google search the recipe again.
OK, diligence is the key to success.
Mike’s Baby Food
2 Acorn Squash (and it is perfect time of year, it IS Decorative Gourd season, motherfucker)
4 T Coconut oil, more or less, you will see – read on
¼ to ½ cup Silk Coconut Milk (I use Vanilla or in a pinch ½ canned Thai coconut oil)
Pure Cinnamon to taste or pie spices, nutmeg, whatever you have that goes with squash
2 T PB2 or the like
1 to 6 New Castle Dark Ale (for you, not the food)
This recipe makes 4-6 servings, depending on how much you want, by my calculations, I have mentioned 2 squash, I figure ½ squash per serving or so (it equals about .75 ounces weight per serving)
- Sharpen your best chef knife after drinking your first beer, it makes it more fun.
- Cut the Squash in half and clean out all the seeds and cord, hollow that bitch out like you are making a squash jack-o-lantern, leaving the orange flesh and rind
- Take 1T of Coconut Oil and smear the orange flesh in the hollow and along the cut edge, this will help in the roasting. Use more or less as needed. Do this on all four halves
- Probably ready for another beer, now that you have that sloppy mess all over your hands
- Roast the shit out of the squash. I roast mine at 425 for about 40 minutes before I even look. Roast until the rind chars a bit and the flesh starts to bubble and brown
- Let squash cool
- When cool, peel rind from flesh and place the orange flesh into a blender or Cuisinart Food Processor.
- Once all the flesh is in the processor, and if you have a small girly processor it may be two batches, give it a few pulses to whack the big chunks apart.
- Pour in ¼ of the coconut milk and let the processor run
- You can puree this by letting the processor run and pouring a little more milk, I recommend staying under ½ cup to get the squash flavor (all nutty and the sugars are really coming out). I like mine pureed severely, others like a little chunk in their trunk so that is your option
- When it is near the consistency you desire, put in the cinnamon to taste, about a teaspoon at the most (remember, you want an accent, not a flavor) and PB2. This is a powdered peanut butter product that is amazing in this and smoothies and cookies. Go buy it. It adds a little more nuttiness, and if there is one thing my wife likes is nut.
- Pulse for a few more seconds and voila, Mike’s Baby Food.
Serve as you would and in place of oatmeal on a cold autumn morning, heated; or you can serve it cold. I actually prefer it cold (but I am goofy that way). OR, you can try serving it my favorite way, and yes, I have done this – in a plastic ziplock baggie with the corner cut off so you can squeeze it into your mouth while on the bike. It is awesome that way.
So, anyway, I probably have a lot more to learn about sharing recipes, but all in all, this is a really good breakfast and the kids seem to like it.
Until next time amigos, stay frosty.