Butternut Squash-Cauli Mash with Coconut & Lime (Paleo, AIP)

Butternut Squash-Cauli Mash with Coconut & Lime (Paleo, AIP)

Pondering perfect pairings is fun. When two things go together seamlessly, they evoke the warm fuzzies. You know the kinds of things I’m talking about: a wink and a smile, bacon and eggs, salt and pepper, Mario and Luigi, Lady Gaga and the meat dress. Ooops. Too far? Okay, okay. That meat dress, though! Fun fact: Gaga’s protein-laden frock has been made into jerky, preserved as an eternal blight (or stroke-of-genius) on the fashion landscape.

Alas. I digress. Perfect pairings, yes. Today I have two such pairs I want to showcase.

First, cauliflower and butternut squash. Cauliflower’s flavour is pretty chill once it cooks, so I’m a big fan of its versatility. I also love the subtle sweetness of butternut squash. Together these two are even better.

Second, lime and coconut. “Put de lime in de coconut,” and, well, much ensues according to the “Coconut” song. I assure you, however, nothing but deliciousness comes from the marriage of coconut and lime. And that deliciousness increases exponentially when Power Couple No. 1, Butternut Squash and Cauliflower, meet Power Couple No. 2, Coconut and Lime.

Like my Cauli-Oli-Kale side, the wonderful combination of flavours in this dish complements any main. And this recipe makes a lot. So you can invite your peeps over and impress them with the flavour party that is union of these four ingredients, or you can take a load off after making this dish because a good portion of your week’s food prep is done!

Butternut Squash-Cauli Mash with Coconut & Lime (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 1 tbsp coconut oil
  • 2 cloves garlic, minced
  • ¼ onion, finely chopped
  • 3.5 c butternut squash, cubed
  • 3.5 c cauliflower florets
  • ½ c bone broth
  • ½ c coconut milk
  • 1 tsp ginger, grated
  • zest of one lime
  • juice of one lime
  • ½ tsp sea salt
Instructions
  1. Heat oil in a large pot. Add the garlic and onion and cook over medium heat for a few minutes until onion is transparent. Be careful not to burn the garlic.
  2. Add the squash and cauliflower. Mix everything well and let the contents of the pot sweat over medium heat for 5-10 minutes until the squash and cauliflower begin to soften.
  3. Add the broth and bring to a boil. Reduce to simmer and continue to cook for another 15 minutes.
  4. Add coconut milk and ginger. Simmer for a further 5 minutes.
  5. Finally add the lime zest, lime juice, and salt. Mash the mixture, stir well, and dish up!
 

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Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 2 comments for this article
    • Martine Partridge Author at 1:58 am

      Hi, Ann. I see my instructions left out the part about mashing the vegetables, so thank you for catching that! I will go in and adjust that right away, but I should mention that I opt to mash everything with a potato masher rather than puree it because I like a chunkier consistency. However, if you prefer something smoother, you could puree everything with a hand blender.

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