Wowzers, what a week it has been. I have been in Austin, Texas for the annual Paleo FX conference which pretty much equates to me seeing all my best friends from around the world. It is honestly my favorite part of being here and not sleeping as much as I should. The science behind Paleo is cool but I much more enjoy seeing old friends, meeting new ones, and seeing the effect our work has on so many lives. It gives me such an overwhelming sense of joy knowing that I can touch people all over the world by posting food and sharing my stories. It is so refreshing to hear all the success stories but more importantly I enjoy all the thank you's the most. Mainly because I am the one that owes every fan a thank you, for supporting me and making this so real for me. So if I didn't get to meet you this week and give you a hug to say thank you, I hope I can soon.
While I was here, I did manage to whip up some delicious new recipes, specifically desserts so I will work on getting you those really soon. I will try and get some non desserts up too because I did meet a few people who said I post too many, which may be a sign my sweet tooth is getting the best of me. I suppose I could just post some bacon, since that is the best dish in the world. You can have it by itself, for any meal of the day or even a dessert so it is really versatile. But for real, I do need to work on that so I will. If you have any suggestions for any side dishes that you would like to see, let me know and I will do my best.
Hmmm, I am fresh out of new things to talk about. So I will just end with Bacon, haha just kidding. I have a feeling that people may think I need bacon rehab so I may tone down my usage or speaking of it. Who are we kidding, no I will not, I will just keep making my own bacon and eating ALL of it.
Roasted Butternut Squash Puree
- 2 pounds of butternut squash peeled and diced (900 grams)
- 2 tablespoons coconut oil melted
- 2 tablespoons ground sage
- salt and pepper to taste
- 2 tablespoons grass-fed butter unsalted
- 1 cup macadamia nut meal - see notes 128 grams
- Preheat your oven to 400 Degrees Fahrenheit (205 Celsius)
- Place your butternut squash in a large mixing bowl and add your melted coconut oil
- Stir to evenly coat all your squash
- Add your sage and salt and pepper to the bowl and ensure you thoroughly mix to get every piece
- Transfer your butternut squash to an aluminum foil lined baking sheet and roast in the oven for 35 minutes, or until fork tender (I roasted mine to get some caramelization for flavor so you can roast to your liking)
- Add your grass-fed butter and 3/4 cup (96 grams) of your macadamia nut meal
- Process until everything is well incorporated and taste. Add slightly more sage or salt and pepper if needed
- Scoop out your delicious roasted puree and place in a bowl, use your remaining 1/4 cup of macadamia nut meal to sprinkle on top
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