This comforting recipe is a great change of pace for a healthy, yet flavorful side dish. The citrus adds brightness while warming ginger helps to soothe the digestive tract.
1 butternut squash (approximately 2-2½ pounds), peeled and cut into large chunks
¼ cup pure maple syrup
2 teaspoons orange zest
¼ cup plus 2 tablespoons fresh orange juice
¾ teaspoon fresh lemon juice
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon
¼ cup coconut butter (manna) or coconut oil
Sea salt, to taste
- Place butternut squash in a large pot. Cover with water and boil for 20 minutes or until tender. Drain thoroughly and set aside.
- Combine the maple syrup, orange zest, orange juice, lemon juice, ginger, cinnamon, and coconut butter or oil in a saucepan. Bring the mixture to a quick boil over high heat, being careful not to burn. Quickly lower to a simmer and cook about 2-3 minutes or until syrupy. Remove pan from heat.
- Place drained butternut squash in a large bowl and pour orange mixture over the top. Mash together with a potato masher and season with salt. If a creamier texture is desired, transfer mixture to a food processor and pulse until smooth.
Cook’s notes: Substitute peeled sweet potatoes for butternut squash, if desired.
BIO: Lisa Markley, MS, RDN is a dietitian, culinary nutrition expert, and co-author of the best-selling The Essential Thyroid Cookbook: Over 100 Nourishing Recipes for Thriving with Hypothyroidism and Hashimoto’s. As a seasoned culinary educator and recipe developer, Lisa translates nutrition science to the plate using health-supportive ingredients prepared with peak flavor, seasonality, and nutrient density in mind. Learn more at www.thyroidcookbook.com.
Recipe shared with permission from The Essential Thyroid Cookbook by Lisa Markley and Jill Grunewald, published by Blue Wheel Press. Recipes ©2017 by Lisa Markley, MS, RDN. Food photography ©2016 by Kenny Johnson. www.thyroidcookbook.com.