Search the Community

I made this recipe last weekend, and it is AMAZING. It tastes like someone pureed fall! Adapted from this recipe. Prep: ~30 min. Cook: ~45 min. Ingredients: 1 medium butternut squash, cubed 1 medium acorn squash, cubed 3 medium sweet apples, diced 1 medium onion, diced 4-6 cloves garlic, diced 1 medium carrot (or 5-6 baby carrots), diced 3 cups low sodium chicken stock 1 cup almond milk (or coconut, or rice, or...) 2-3 tbsp EVOO Curry Powder (to taste) Salt and Pepper (to tast) 1. Preheat Oven to 350 2.. Place squash cubes on a greased baking sheet, roast for 30-40 minutes until easily mashed with fork. 3. While squash is roasting, cook the apple, onion, garlic, and carrot in EVVOO until tender (~10 mins). 4. Add chicken stock to apple mixture. Stir, then cover and let simmer (~10 min). 5. Mash squash, and add to apple mixture. Add almond milk and curry powder. Stir and let simmer (~5 min). 6. Add to food processor, puree to preference (I like a slightly textured soup). 7. Serve, refrigerate, or freeze!

One of my favorite pre-paleo fall dishes was cornbread stuffing with sausage and apples. So yummy. So I needed to find a way to achieve the same flavor profile using paleo-friendly ingredients. This is the super yummy result! 2-3 sweet potatoes, diced into small cubes (2 large potatoes is adequate for 4 servings, in my opinion)1/2 lb paleo-friendly ground sausage1/2 small yellow onion, minced1/2 apple, diced (I've used gala and honeycrisp and both were delicious)salt, pepper, and ground sage to taste brown the sausage in a large skillet. Set aside on paper towels to drain once cooked through and browned. Next, add the diced sweet potatoes to the sausage drippings left in the skillet and stir. After a few minutes, add the onion. And then add the apple. Adjust cook time depending on how hard or soft you'd like the apples to be. I like them to maintain a bit of crunch. Season with salt, pepper, and ground sage. Cook until the potatoes are done to your liking. I like them to be soft inside and slightly crispy on the outside. Serve as a main dish, a side, or- my favorite- as breakfast with an over-easy egg on top.