Immune Support Consult

Our team at Blum Center has created an accessible way for you to see us, so that we can support your needs during this time.

Learn More

LIVE WEEKLY UPDATES FROM DR.BLUM

Join Dr. Blum every Friday for her insight into the COVID-19 pandemic. With her expertise in both Public Health and Functional Medicine, she will bring you the latest information to keep you informed, safe and healthy. Sign up below for this free and secure series.

Learn More

Supplement Sale

For the month of April, use the coupon code to receive 10% off of your order.

Learn More

GET A FUNCTIONAL MEDICINE CONSULTATION FROM ANYWHERE IN THE WORLD

We can now see New Patients via ZOOM video and offering 10% off the usual price of our Initial Visit Packages when booked this way.

Learn More

Healing Arthritis

Your 3-Step Guide to Conquering Arthritis Naturally

Learn More

The Immune System Recovery Plan

A Doctor’s 4-Step Program to Treat Autoimmune Disease

Learn More
Posted on

Orange Ginger Mashed Butternut Squash

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.

Serves 4

Ingredients

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

 

Preparation

  1. Place butternut squash in a large pot. Cover with water and boil for 20 minutes or until tender. Drain thoroughly and set aside.
  2. 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.
  3. 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’sAs 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.

Leave a Reply

Your email address will not be published. Required fields are marked *