Dessert Squash (AIP/Low FODMAP)

Dreamy and Creamy

I am always looking for a “sweet treat” to finish off my meals but I don’t like the taste of sugar or sugar substitutes. Not to mention I don’t like how they make me feel either. To me this recipe is the perfect sweetness. The creaminess of the coconut butter and flavor of the vanilla is like a little taste of heaven.

INGREDIENTS

• 1 delicate or acorn squash

• 2 tbsp coconut butter

• 1 1/2 tsp vanilla powder (or sub Vital Proteins vallina collegen)

INSTRUCTIONS

1. Preheat oven to 400°

2. Cut squash in half. (If the squash is to hard to cut with a knife put it in the oven uncut for about 15 minutes to soften it).

3. On a parchment lined baking sheet, place squash open side down and bake for 20-30 minutes depending on the size of the squash. The squash should be soft and easy to mash-up when done.

4. After the squash has cooled scoop out seeds and discard.

5. Remove the inside of the squash from the skin and place in a blender with the coconut butter and vanilla.

6. Blend on high until well combined and the texture is creamy.

7. Cool in the refrigerator and enjoy!