ArcaMax

Editor's Note: We think you'll enjoy this previously published Zola classic.

The Vegetable that Tastes Like Candy

Talk about a maligned and shunned vegetable! I’ve been walking by this golden beauty in my grocery store for decades. I thought they just looked like massively large peanuts.

We ate acorn squash in my family. We didn’t venture past the big green acorn to try out other options. I’ve totally missed the flavor and health benefits of this beautiful vegetable for way too long. Now I’m a huge fan...

Read the full column at PlanZDiet.com

Butternut Squash Breakfast Casserole

Related Recipes at PlanZDiet.com:

Fluffy, Cheesy Scrambled Eggs
Yogurt with Fruit and Nuts

This is a ZReboot recipe. Butternut squash is an amazingly healthy vegetable. It’s got antioxidants in it. It’s also good for your eyes because it has lutein in it. This squash will even help with constipation and other digestive problems. It’s chock-full of fiber and has 30% fewer carbs than potatoes. Use it in place of potatoes for a healthier, lower carb alternative.

Serves: Serves 4 to 6 as an entrée. Serves 8 to 10 as a side dish.

Ingredients:

2 Tbl of coconut oil. I prefer coconut oil but if you can’t get it, use olive oil.
3 cups of diced butternut squash
¾ cup of diced onion
7 eggs
1/3 cup of cream
3 cups of shredded Cheddar, divided
2 Tbl of gravy flour or regular flour
¼ tsp of sea salt
A dusting of cayenne pepper or regular black pepper

Instructions:

Preheat oven to 375 degrees.

In a 9-by-13-inch ovenproof pan put in your butternut squash pieces. Toss in the oil to coat the pieces and the bottom of the pan. Roast at 375 degrees for up to 30 minutes to caramelize the squash. If you see browning edges that’s fine. That’s good. It makes the squash sweeter.

When that’s done pull it out of the oven, sprinkle in the onion pieces and set it aside for the moment.

In a large bowl put in the eggs and the cream. Beat with a mixer or vigorously by hand for about 15 seconds to get them well mixed. Then add one cup of the cheddar cheese and the flour. Stir. Season with salt and pepper. Then pour the mixture over the squash and onions. Sprinkle on the rest of the cheese. Put back in the oven and bake for 30 to 40 minutes or until the top has a nice orange and lightly browning crust.

The surface will be poofed up, much like a soufflé. If you want to eat it fluffy, eat it right away. If you want you can also let it rest and it will sink, but it will taste great either way.

Enjoy!
Cheers,
Zola