Fall Mash

(8 servings)

Ingredients:

• 1 acorn squash
• 1 butternut squash
• olive oil
• sea salt and white pepper (to taste)
• 1 shallot, finely diced
• 2 large sweet potatoes
• 2 cans (16oz) pumpkin puree
• 3 cups chicken broth, low sodium organic
• 3 cups rice or almond milk
• 1 TBS ghee (or butter)
• 1/4 tsp. ground cloves
• 2 tsp. sea salt
• 1 tsp. white pepper
• 1/2 cup fresh basil
• 1/2 cup marscapone cheese (optional)
• 1 cup Gluten-Free bread, diced (or challah if not GF)
• 2 TBS coconut oil, melted
• 1/2 tsp. stevia
• 1 tsp. cinnamon

How To Prepare:

Pre-heat oven to 350 degrees.

Carefully slice acorn and butternut squashes in 1/4's (use a very sharp knife and be very careful because they are very hard veggies to cut). Scoop out seeds and place squash on a baking sheet, skin side down. Sprinkle with olive oil (just enough to coat, or use misto to make coating easier and more even), salt and white pepper and bake at 350 for 40 minutes.

Peel and chop sweet potatoes into approximately 1" cubes, place them in a saucepan with chicken broth to boil until tender (about 15 min because they are so small).

In a large saucepan, sauté shallots in olive oil, stir in pumpkin and sweet potatoes with the chicken broth. Once squashes are tender, carefully cut them from their skins and roughly dice them into 1" cubes, adding them to the large saucepan. Season mixture with nutmeg through white pepper, stirring constantly.

Using your blender (or immersion blender), puree this mixture about 2 cups at a time to not overtax the blender, while doing so, add some of the rice milk to the blender each time you puree. Once blended, set aside in a large bowl until you have pureed all of the mixture. Pour the pureed ingredients back into the large saucepan and let simmer for 20 minutes.

Place your gluten-free toast onto a baking sheet and toast on broil for 2 minutes, flip and toast the other side for 2 minutes. Melt together coconut oil, cinnamon and stevia, brush onto toast when it comes out of the oven. Wash and pat dry your basil leaves and chop them finely.

Assemble: Ladle fall mash into individual ramekins or soup bowls, top with a slice of toast and a sprinkle of basil (about 1 tsp.). (optional: spoon about 1 tsp. of marscapone cheese onto fall mash). Serve hot! Yummmmm!

Naturopathic Doctor Says:

Acorn and butternut belong to the Winter squash family. Winter squashes are rich in the carotenes, which is what gives them their wonderful orangey flesh color. These also have good fiber, vitamin C, B6 and niacin. Sweet potatoes are also high in carotenes, and help replace the antioxidant glutathione in the body, which helps boosts general antioxidant abilities. In Chinese medicine thinking, these winter squashes give off warm and nourishing energy, which is perfect for the cold season that is coming soon after harvest. The mix of clove, cinnamon, pepper, and nutmeg will add a gustatory depth and warming to this mash. Unlike other more simpler carbohydrates, this mix of squash and sweet potato, in reasonable amounts (without the toast), may actually help balance blood sugar in people with blood sugar problems.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 167, Total Fat 4g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 6mg, Sodium 159mg, Total Carbohydrate 28g, Dietary Fiber 4g, Sugars 9g, Protein 8g, Vitamin A 337%, Vitamin C 20%, Calcium 18%, Iron 11%, Vitamin K ~20%

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