Butternut Squash Butter (Paleo)

My goal this week was to try to make apple butter for the first time.

Only problem is… it’s kinda hard to make when you don’t have any apples and the grocery store seems forever away (translation: when you’re just plain lazy to leave your house).

So, I did not achieve the above goal. Bummer.

Rather, I took advantage of the butternut squash lined up on the kitchen counter and what did I get… Butternut Squash Butter!

I mean, “butter” is in the name of the squash. It just seemed that it was begging to be made into a delicious spread. So, I just created the inevitable.

And oh boy, isn’t this autumn in a jar. Both in smell and taste.

Forget spreading the butter on something- I just attack it with a spoon 😉

Butternut Squash Butter (Paleo)

Ingredients:

2 and 1/2 cups cooked and puréed butternut squash (make sure it’s nice and smooth!)

1/4 cup pure maple syrup

2 tsp cinnamon

1 tsp salt

1/2 tsp nutmeg

1/4 tsp dried ginger

1/8 tsp allspice

1/8 tsp cardamon

Directions:

Combine all ingredients in a pot and cook on the stove over LOW heat for 45 minutes. Stir every so often. Afterwards, let cool to room temperature, transfer to a jar with a sealed lid, and place in the fridge overnight. Spread butter on whatever you like the next day- or just attack it with a spoon! Store in the fridge.

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Apple Crisp (Paleo)

Apple crisp. I loooovvve combining a hot dessert with a cold topping. So good. One of my favorite Fall desserts, in fact. And I know, how dare I mention Fall when everyone has already wrapped their minds around the holidays! Sorry, but I need to pay my respects and eat turkey before I can blast the 24/7 radio Christmas music in my car. I went into Target the day after Halloween and it was already decked out in snowmen and elves. Poor Turkey Day.

Sorry, got off topic…

Anyways, point is, Fall reminds me of apples and since it’s STILL Fall, I’m posting apple crisp 🙂

Apple Crisp (Paleo) 

Ingredients: 

3 tbsp water

Filling:

3 large apples, peeled and sliced

1 tbsp coconut oil, melted

1 tbsp pure organic maple syrup

1/2 tsp vanilla extract

1/2 tbsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1/8 tsp allspice (can omit)

Topping:

1/3 cup raw almonds, pulsed with food processor into fine pieces

1/4 cup coconut flour

1/4 cup shredded coconut

3 tbsp coconut sugar

1 tsp cinnamon

1/4 tsp salt

3 tbsp coconut oil

Directions: 

Add the 3 tbsp of water to a 8×8 baking dish and preheat the oven to 350 degrees. Place apples in a bowl. Whisk together oil, maple syrup, and vanilla extract in a small bowl. Pour over apples and toss. Add in spices and salt, toss, and spread out into baking dish. Mix dry ingredients (everything but the coconut oil) of toppings together. Add in coconut oil. Toss and then sprinkle over apples. Place in oven for 35 minutes. Top with ice cream, if desired.