A Calculated Whisk

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You are here: Home / Archives for butternut squash

Deep Dish Paleo Tamale Pie

October 31, 2016 By Becky 4 Comments

Deep Dish Paleo Tamale Pie

This paleo tamale pie combines a beef chili base made with peppers, tomatoes, and squash with a fluffy, grain-free “cornbread” topping.

Have you heard of tamale pie? It’s a casserole that’s loosely based on the ingredients for tamales, except they’re layered in a dish or skillet instead of wrapped in corn husks. Think a really delicious beef chili with a layer of cornbread baked right on top.

I didn’t grow up eating tamale pie, but apparently a lot of people did–a Bon Appétit article caught my eye recently with the headline: “Cornbread Tamale Pie Is the Greatest Recipe of All Time.” The author made a great case for why this dish is one of the best foods ever, and I was left with a distinct hankering to create a paleo tamale pie of my own.

Deep Dish Paleo Tamale Pie

For the filling, I packed in as much delicious produce as humanly possible: diced scallions, garlic, tomatoes, bell peppers, butternut squash, and cilantro. No, butternut squash is not a traditional ingredient in tamale pie, but I had half of one in the fridge just begging to be thrown in. I ended up loving the subtle sweetness the squash added. Conventional tamale pies often have corn kernels in the filling, so the butternut makes up for that by lending sweet pops of flavor without the addition of grains.

When you make this, you may find yourself tempted, like I was, to just eat the chili base on its own and to forget about the faux cornbread topping. I actually spooned myself out a little bowl of filling to eat while the tamale pie baked, and I suggest you do the same: I don’t want you to miss out on the fluffy topping, but the chili is great in its own right, so why not sneak in a little mid-cookup snack?

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Filed Under: dinner, gluten free, paleo, recipe Tagged With: beef, butternut squash, chili, dairy free, fall, ground beef, peppers, Southwestern, tomato, winter

Butternut Squash and Potato Soup

October 25, 2016 By Becky 13 Comments

Butternut Squash and Potato Soup

This comforting butternut squash and potato soup is ideal for a cool fall evening. The scallions, pomegranate, and bacon on top make it colorful and extra tasty.

My fiancé doesn’t like winter squash, pumpkin, or anything with cooked apples in it, which as you can imagine makes fall a lot less fun. This year I’ve been on a mission to sneak as much of these things into him as possible, all the while making sure he thinks whatever he’s eating is really delicious. I believe I’m making progress, because several of my recent attempts haven’t been subtle at all and have still gone over really well.

Butternut Squash and Potato Soup

First I hid some apple in this stuffed squash with sausage, and he gobbled it up. He did not even realize there was any apple until I mentioned it (after he was done eating two helpings, of course).

Next I got a little bolder and offered him these baked pumpkin custards with maple mascarpone whipped cream. Those were a hit, too!

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Filed Under: gluten free, paleo, recipe, soups Tagged With: bacon, butternut squash, fall, pomegranate, potatoes

Butternut Squash Soup with Fried Garlic and Chili Oil

October 14, 2014 By Becky 14 Comments

A little over a week ago, my laptop gave me the prohibitory sign when I tried to turn it on.  Now that’s all it will do–show a gray screen with a circle with a slash through it, and one of those little timers that never stops turning.
I’m in the process of mourning the photos I lost and trying to scrape together money to buy a new computer.  Luckily, my school lent me a laptop to use in the interim–a giant, clunky monster of a PC, but so much better than nothing.  I’ve been comforting myself with this soup.

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Filed Under: gluten free, paleo, recipe, soups, vegetarian Tagged With: ACW original, butternut squash, chili, fall, garlic, grain free, primal, spicy

Hi, I’m Becky!

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