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You are here: Home / Recipes / AIP Recipes / Cinnamon Butternut Squash and Plantain with Apple

Cinnamon Butternut Squash and Plantain with Apple

September 17, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

This simple vegetable dish is so versatile.  I find myself making a version of this often (I especially enjoy it beside pork!), in part because it’s quick to put together and bakes relatively quickly (especially compared to other root vegetables).  I also love that I can throw it in the oven at whatever temperature my meat is cooking and it seems to always work out.  And what better way to ring in the fall than with these iconic fall flavors!

 I’m on a plantain kick these days.  If you can’t find green plantains (or can’t handle how starchy they are), simply omit them (you can add a little more squash and/or a little more apple).  I also love butternut squash, but you could use acorn squash, fresh pumpkin or any other winter squash you can get your hands on (or a mix of a couple of varieties).  Good apple varieties for cooking are granny smith, rome beauty, mutsu/crispin and fuji.

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Cinnamon Butternut Squash and Plantain with Apple
Print

Cinnamon Butternut Squash and Plantain with Apple

Prep 20 mins

Cook 30 mins

Total 50 mins

Yield 5-6 servings

Ingredients

  • 1 ½ pounds butternut squash
  • 1 large green plantain
  • 1 large (or 2 medium) apple
  • 2 Tbsp coconut oil (this is also delicious with red palm oil or bacon fat)
  • ½ tsp cinnamon
  • salt to taste

Instructions

  1. Peel and seed squash.  Cut into slightly smaller than 1” cubes.
  2. Cut plantain lengthwise in half and remove peel.  Cut into ½” thick semi-circles.
  3. Peel and core apple and cut into ½” cubes.
  4. Toss squash, plantain and apple with melted coconut oil and cinnamon.  Place in a 9×9” baking dish.
  5. Bake in the oven until tender.  At 350F, it takes 30 minutes to cook.  At 375F, it takes 20 minutes to cook.  At 425F, it takes 10 minutes to cook.  

Watch this video from my YouTube Channel to learn more about green plantains:

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Category: AIP Recipes, Recipes, Side Dishes

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