So you all know by now that I am not a chef. I don’t play one on TV, on the internet, or EVEN pretend to be one in my own kitchen. Nope. Not me. That statement begs the question, “WHY does Kula Mama post RECIPES on her website if she’s not a chef?”
I post recipes on my site because I have two kids and I value feeding them fresh, real, whole, unprocessed foods. This requires me to cook. Not that I mind cooking, I actually like to cook. But my fantasy of cooking with my husband while drinking a glass of red wine is much different than my usual reality of two cranky, hungry kids screaming for dinner. These days I cook less for enjoyment and more because I want to feed my kids good food. I don’t spend a lot of time in the kitchen making dinner so the meals I cook are simple, quick and when I’m lucky they taste good. I know there are a lot of moms like me out there who value feeding their kids wholesome food but don’t have a lot of time either. So when I make something that my kids love over and over again, I share it with you in hopes your kids will like it too.
This brings me to this week’s recipe: Pumpkin Spice Bake. My kids call it soufflé. I don’t know why and I have no idea who taught them the word soufflé since we live in Argentina and they should be practicing their SPANISH. But for whatever reason…in our house it’s called soufflé. However… if I named this recipe soufflé it would insult every French chef in the world today so I can’t call it soufflé. Hence the new name: Pumpkin Spice Bake. Sounds yummy, right? It is!
I adapted this recipe from one I found on the internet that included way more sugar than should be allowed in one meal. With a little Kula Mama Flair I created a meal that my kids have been requesting EVERY DAY for the past 2 WEEKS. I kid you not, it’s like my children are DEMANDING I write this recipe down to share with you. So without further ado….I give to you my PUMPKIN SPICE BAKE!
- 1 large butternut or acorn squash cut in half
- ¼ cup organic butter
- 2 eggs
- 1/2 cup milk we use coconut milk
- 2 tablespoons raw honey or maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon pumpkin pie spice
- extra organic butter for roasting butternut squash
Pre-heat oven to 350 degrees
Spread a thin layer of butter over the inside of each squash half and place face down on a Pyrex baking dish. Cook the squash in the oven for 1 hour until soft. You can also peel and cube the squash and steam it in a steamer basket until soft. However you want to cook the squash is fine just make sure it’s soft.
In a food processor or blender combine the butter, eggs, milk, honey and spice. Scoop the meat of the squash out of the skin (and discard the seeds if you haven’t already). Add cooked butternut squash to the processor and mix all together. Pour batter into a prepared 9 x 12 glass baking dish and bake in the oven for 45 minutes.