Butternut Squash Lasagna (AIP/Paleo)

I know that everyone says this, but I can’t believe it is January, I can’t believe its 2018 and Ya’ll I can’t believe that I am going to have another baby in just a few short weeks! We had a fantastic holiday with family, but now that we are back and settled into our routine I am in full on winter/pregnancy hibernation mode.

When I was pregnant the first time, I felt a tremendous amount of self-inflicted pressure to ignore my nesting/hibernation instinct and week working like a non-pregnant person up until the very end. This time around, I know that that instinct to hunker down, rest, and prepare is there for a reason and I am enjoying every second of it. The fact that we are in the dead of winter also helps make it a little easier, because who doesn’t want to hibernate when it is 20 degrees outside?

My focus over these past two weeks has been to do everything I can to increase my levels of peace and comfort, I’ve been doing projects around the house to restore some peace and order, engaging in an ever-growing self care routine to try to stay as physically comfortable as possible in these last weeks and allowing myself to eat yummy comforting food that is great for my belly and my soul.

This recipe definitely fit the bill. While I usually focus on recipes that are not quite so involved, this one was worth it. The flavors were delicious, the squash cooked perfectly and if we are being honest I ate it for breakfast and lunch multiple days in a row. This was a definite winter recipe winner in my book and I hope it can bring a little mid-winter comfort into your kitchen too!

Butternut Squash Lasagna (AIP/Paleo)

Butternut Squash Lasagna (AIP/Paleo)

Ingredients: 

1lb ground pork

1 large butternut squash

6 cloves of garlic

1 cup of diced white onion

3 cups of chopped fresh spinach

Basil

Salt

Pepper

1 13.5oz can of coconut milk

¼ cup of chicken broth

2 cloves of garlic

3 TBS coconut oil

2 TBS arrowroot

Directions: 

Preheat oven to 375 degrees. Peel your butternut squash and cut it in half, length wise. Scoop out the seeds. Then, cut your halves in half again, width wise and then into thin slices length wise again. Set aside. In a large sauce pain add your olive oil, onion and garlic and cook over medium heat until the onion is translucent. Add in your pork and cook until brown and crumbled. Finally, add in your spinach, salt, and basil and stir to combine. Reduce your heat to low and cover. To make your sauce, combine your coconut milk, garlic, bone broth, and melted coconut oil into your  food processor and blend. While blending, add in your arrowroot. Pour your sauce over your meat and allow it to simmer for 2-3 minutes or until it has thickened slightly. To assemble your lasagna, add a small amount of sauce to the bottom of a 9×13 pan, and then layer squash and sauce until you run out of one or the other, usually about 3 layers. Bake, uncovered, for about 60 minutes. Remove from the oven, garnish with fresh basil and serve immediately.

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Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.

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