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Share your recipes April 2017

Food Ventures

Maple Surprise

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(Courtesy of 163 Best Paleo Slow Cooker Recipes. Serves 6 to 8.)

Serve this on its own with a good dollop of coconut whipped cream or over a complementary frozen non‑dairy dessert such as apple‑ginger or pear sorbet or non‑dairy coconut ice cream.


Small (maximum 3 quart slow cooker)

4 cups squash or pumpkin, peeled and cut into 1‑inch cubes

2 cup pure maple syrup

2 tbsp. melted butter

1 vanilla bean, seeds scraped, pod reserved

Pinch salt

3 cup walnut pieces, finely chopped

3 tbsp. candied ginger, finely chopped

 

In slow cooker, combine squash, maple syrup, butter, vanilla seeds and pod and salt. Stir well.

Cover and cook on low for 6 hours or on high for 4 hours, until squash is very tender. Remove and discard vanilla pod.

Using a wooden spoon or potato masher, crush mixture to a smooth puree. Stir in walnuts and ginger. Serve warm or let cool.

 


Ann's Article:

The Pull and Power of Paleo Eating

 

Ann Hattes travels far and wide in search of interesting food adventures.

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