Apple Cinnamon Butternut Squash

GUYS.

If you step out of my door before 8am, it is sliiiiiiiightly cool and kiiiiiiiinda feels like Fall.

CAN IT HURRY UP ALREADY?!? 

Fall in the South comes around December 1 and leaves December 26 but, whatever.

So in honor of the pseudo Fall-like weather, I'm posting a FALL RECIPE. 

I can, for the first time ever, say this is a family recipe. I was introduced to it a few weeks ago by Tim's aunt and we've had it a few times since. It's delicious, and sweetish, and fall-like and I could make a meal out of it just by itself. 

Before making this recipe, I'd never even bought a butternut squash. It looked too intimidating. But this is actually super easy and quick to put together. The cook time takes a while but the prep is a breeze.

You cut the butternut squash in half and scoop out the seeds.

This is actually MUCH easier than cutting a spaghetti squash or even a sweet potato. 

Then you fill it with the apples, sprinkle with cinnamon, and drizzle a small amount of your sweetener on top.

Then you wrap your halves in foil and bake!

I like to add walnuts.

To everything. 

:)

I hope you enjoy!

Ingredients

2 butternut squash

1 large apple

cinnamon

1 tsp sweetener of choice (Maple syrup, honey, brown sugar)

Walnuts for topping (optional)

Instructions

Preheat oven to 350.

Cut squash in half and scoop out seeds. Chop apple into bite size pieces and fill the center of the squash with the apple. Sprinkle your cinnamon on top (to taste) and drizzle/sprinkle your sweetener on top. Wrap your squash halves with foil and put into your pan. Bake on 350 for 1-1.5 hours until soft. Cook time will depend on squash size. 

ENJOY!

Happy (Almost) Fall, Y'all!

Maple Cinnamon Pecan No Churn Ice Cream

Oh, hey there!

Is it as hot where you are as it is here?? We've been in the Northeast for the last 2 summers and I forgot how HOT and HUMID it is in the south. Melting my face off.

So, needless to say, I want ice-cream.

Well, I also wanted ice-cream in January in Boston so I suppose my love for it isn't contained to Southern summers but whatever.

Moving right along.

The problem is that I don't own an ice cream machine.

I know, right? 

BUT I learned you can make a "no-churn" ice cream so... problem solved!

OK.

I know this says "Vegan, Paleo, yada yada" but you have options. I have some eating restrictions because I'm still nursing Nash and he's sensitive to dairy. Because of this, I used coconut milk which is fatty and gives this recipe a creamy texture. But if you're not vegan or dairy sensitive, feel free to replace this with whipping cream. Make sure it's full fat.

Next, this needs to be in the freezer for at least 4 hours. If you go much longer, you'll want to let it set out for 5-7 minutes to let it soften. Using the maple syrup instead of granulated sugar keeps this ice cream from developing ice crystals since you're not churning it.

Just look at this creamy texture!

The best part is Cali, who is 3, LOVED it and didn't even realize it was a "healthier" version of ice cream. And my husband ate almost the entire thing...

*oops*

Now, because I used coconut milk, there IS a hint of coconut. I added extra vanilla flavoring that helps cover some of this up but we happen to really enjoy the taste of coconut. Obviously, if you sub this out for whipping cream then that eliminates the coconut taste.

Duh.

Let me know if you try it and how you like it! 

print recipe

Maple Cinnamon Pecan No Churn Ice Cream

by Whitney Gustafson June-8-2016

A thick, creamy, no churn ice cream. Vegan and "Paleo"

Ingredients

• 1 can FULL FAT coconut milk
• 1/2 cup Another dairy free milk of choice (I used almond)
• 1/2 cup Pure maple syrup
• 1 tsp Cinnamon
• 1/4 cup Chopped pecans
• 2 tsp Vanilla extract

Instructions

Line bread pan with parchment paper. Mix all ingredients together. I used my Blendtec blender but any blender or mixer will do. Pour mixture into pan and refrigerate for at least 4 hours. You may need to set it out for 5 minutes to let it soften. Enjoy the cool, smooth, deliciousness!

Details

Prep time: 15 mins Cook time: 4 hour Total time: 4 hour 15 mins Yield: 1 bread pan full

Easiest Summer Salad (Steak, Walnut, & Apple)

I love summer. Don't you guys? 

I mean, technically it't not summer yet but it's starting to feel like it right?

Long days, grilling out, playing outside all day. LOVE.

I've "cooked" this recipe a few times now and even used it a few ways. We've eaten it as a salad but we've also tossed the entire salad in with some brown rice pasta for a "fuller" meal.

It's suuuuper simple. I even feel bad saying it's a recipe because technically it's just an idea. Quick, easy, and versatile. 

I hope you enjoy it!

Ingredients

8 oz. Steak of choice
Lettuce of choice (I used a mix of arugula, spinach, and Spring Mix)
1 medium apple (I used Macintosh)
1/4 cup Walnuts
1 tbs liquid sweetener (I used 100% pure maple syrup but honey is great too. Also, if you're on Whole30 this can be left out completely or you can blend dates into paste and add)
1 tbs red wine vinegar
1 tbs mild oil (I used olive oil this time but I've used walnut and avocado oil before)
Avocado (Optional but HIGHLY recommended. Always.)

Instructions


Season and grill steak to your preference.
THINLY slice apples and throw in skillet with walnuts. Brown on medium until apples are slightly brown and walnuts are lightly toasted. No oil is needed in the pan. A dry roast is best.

Mix the sweetener, vinegar, and oil together. Shake well.

Toss everything together in a pretty bowl.

Throw avocado on top.

Enjoy.

Easy and delicious!!! Let me know what you think :)