Gluten and Dairy Free Recipe with Butternut Squash and Cinnamon.

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1 Butternut squash.  Preferably organic.
Butter (clarified if dairy intolerant) or coconut oil.  Organic.
Pinch of cinnamon
Pinch of celtic sea salt

  • Roast the squash. This does take a while -allow up to 1 hour, but could be longer if the oven temperature is low (sub 150 C).
  • When cooked, cut in half longways, deseed and scrape out the flesh.
  • Put in a saucepan, mash it up and add butter and a pinch of cinnamon.
  • Reheat if necessary, stirring well to avoid burning.
  • Surprisingly delicious. It is slightly sweet.

Both butter and coconut oil are medium chain triglycerides – so are used for energy and less likely to be stored as fat. They are also good fats for those with gall bladder issues.

Cinnamon is so good for you it shall get a blog of its own.  For now it increases insulin sensitivity, is antioxidant and antimicrobial, it lowers inflammation, is good for Alzhiemers and stroke victims and chewing on a cinnamon stick can help overcome cravings for tobacco!

 

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