AIP, recipe, Uncategorized

Super-easy 4-ingredient butternut squash “cheese” (AIP, GAPS, Paleo, Low-FODMAP)

Mmmm… cheese!  Since going AIP last summer, cheese has been one of the things I miss the most.  I’ve been tinkering around with various zucchini-cheese recipes but unfortunately my body doesn’t love zucchini so I can’t eat it often.

Enter my newest creation… butternut squash cheese!  It melts beautifully, looks like “real” cheese, has a great texture and is super quick and easy to whip up.

Butternut-Squash Cheese

Ready in under half an hour.  Only 4-ingredients with a few other optional add-ins.  Enjoy!

Needed equipment- large pot, immersion blender or high-speed blender, small loaf pan (you may want to line it with parchment or use a silicone pan)

Ingredients
4 C chopped butternut-squash (this is fairly easy to find pre-chopped this time of year)
2 C broth (I like chicken broth best)
4-6T Grass-fed beef Gelatin (I use Vital Pastures, it’s a much more mellow flavor than some of the others out there)
Salt to taste
Optional- 1-4 T nutritional yeast (for an extra-cheesy flavor),  1t tumeric (for color), other favorite cheese flavorings (such as green onion, herbs, garlic, etc.)

  1. Cook butternut squash in broth until well-done (most of the broth should cook off)
  2. Puree squash thoroughly
  3. Blend in salt to taste, optional turmeric, and nutritional yeast
  4. Blend in gelatin until well incorporated
  5. Fold in optional flavorings
  6. Pour in loaf pan and place in fridge overnight or at least 6 hours until well-set
  7. Slice and enjoy!

Let me know what you think!

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