If you are lamenting sweet potatoes on your weight loss plan - try replacing your craving with roasted butternut squash. It is a very versatile vegetable with a delicious sweet and hearty flavor that can be boiled, pan-fried, roasted, or added to soups, chilis or stews. However, simply whipping roasting it and whipping it with butter, cream and spices is just heavenly. You'll want to make plenty for leftovers. One serving of this recipe equals one cup cooked vegetable and 1 serving of fat per meal.
1 Large butternut squash, halved and seeded (can also cut into 6 large chunks for faster cooking time)
3-4 tablespoons Kerry Gold butter
Organic heavy cream, to your desired smoothness
Pink Himalayan sea salt and freshly-ground pepper, to taste
Ground cinnamon, to taste, or to sprinkle on top
Optional: you can also add 1/2 tsp (or more to taste) of pure maple extract, or 2-3 Tbsp of Lakanto (Monkfruit) Maple Syrup for added flavor
Preheat oven to 400°F. Line a baking pan with aluminum foil or parchment paper. Brush the squash with avocado oil and sprinkle with salt and pepper. Roast for 40-60 minutes or until tender when tested with a knife. Cooking time will vary based on the size of your squash cuts.
Holding with a pot holder, scoop the flesh out of the skin into a mixing bowl, add butter and salt and whip with a hand mixer or food processor. Add cream, a little at a time, while mixing until desired consistency. You can also add thte cinnamon into the mixture or maple extract/Lakanto maple syrup and mix well.