9/7/2023 0 Comments Aip roast acorn squash![]() ![]() Celeriac and Pear Soup by Healing Family Eats.Jicama Pear Pomegranate Salad by Real Food and Love.Maple Sage Carrots by Wendi's AIP Kitchen.Roasted Acorn Squash with Brussels Sprouts by Don't Eat the Spatula.Winter Kale Salad by Autoimmune Wellness.Crispy Brussels with Honey Pomegranate Glaze by Meatified.Butternut Squash Soup with Lemon & Tarragon by Wendi's AIP Kitchen.Apple-Cranberry Holiday Stuffing by Autoimmune Wellness.Roasted Butternut Squash by The Paleo Mom.Rustic Leek Gratin by A Squirrel in the Kitchen.Roasted Carrot and Sweet Potato Soup by Real Food and Love. ![]() No Potato Galette by Wendi's AIP Kitchen.Thanksgiving Stuffing by Real World AIP.Crushed Roots with Herbs by Healing Family Eats.Fennel and Apple Slaw by Joanna Frankham.Beetroot Salad with Garlic and Parsley from Comfort Bites Blog.Roasted Sweet Potatoes with Pomegranate Molasses by Real Food and Love.Easy Crispy Duck Breast by Phoenix Helix.Ham and Bacon Onion Jam by Real Food and Love.Prosciutto-Wrapped Stuff Pork with Brussels Sprouts by Bon Aippetit.Spatchcocked Turkey by Real Food and Love.Main Course Recipes (going beyond turkey!) Cranberry Sweet Potato Turkey Poppers by Unbound Wellness.Bacon-Wrapped Asparagus Bundles by Zesty Paleo.Stuffed Mushrooms by Autoimmune Wellness.AIP Cheese with Fresh Parsley by A Squirrel in the Kitchen.Pork Liver, Cider, and Apricot Pâté by Comfort Bites.Appetizer Platter by Autoimmune Wellness.Marinated Party Olives by Real Food and Love.Serrano Ham and Melon Party Appetizers by Comfort Bites.Prosciutto-Wrapped Dates with Balsamic Reduction by Real Food and Love.The Paleo View Podcast: Thanksgiving Dinner Rapid Fire.Phoenix Helix Podcast: Paleo Holiday Survival Guide.It does not store any personal data.First thing’s first – whether you’re hosting or will be a guest at this year’s feast, here are TWO helpful podcasts for you to listen to and glean tips/wisdom from beforehand: The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Especially delicious on chilly, damp days, or to chase away the winter blues! Top with pumpkin seeds or greens, or leave as is. To serve, heat gently, stirring often to avoid the starches sticking to the pot.Add in coconut milk and puree to incorporate. Once cooked through, turn off heat and allow to cool before using an immersion blender (or adding to your blender/food processor) to puree until smooth.Scoop your roasted squash out of its skin into the pot, then keep simmering until heated through. Once boiling, turn heat down to low and simmer with a lid on until carrots are softened. Add carrots, remaining spices, and broth to the pot, then let your soup come to a boil. Add minced ginger and garlic and saute another few minutes. Saute a few minutes until fragrant and starting to soften. In a large pot over medium heat, add a glug of olive oil and diced onion.While your squash is roasting, chop your vegetables and prepare the rest of your ingredients so you’re ready to go!.You may also roast your squash the day before and store in the fridge until ready to make the soup! Remove from oven and allow to cool a bit before proceeding. Place squash in oven at 375-400F for about 30 mins, or until a fork pokes through the flesh easily. You may add water to the pan to avoid charring if you prefer. Begin by roasting your squash (while this isn’t strictly necessary, it deepens the flavour and complexity of this soup) – cut in half and place cut sides down on a baking sheet or casserole dish. ![]()
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