Consumed by humans for well over 10,000 years, squashes, such as the butternut (Cucurbita moschata), have deep roots in the ‘New World’, and were valued by Indigenous Americans, who used the seeds for treating parasitic infections. Despite this long history, recent evidence now suggests that squash (whose ancestor better resembled the inedible gourds we know today) may have first originated in prehistoric Africa.
Today, butternut squash is valued by both modern chefs and farmers alike for both its culinary versatility and capability to withstand long bouts of dry conditions. Nutritionally speaking, this “buttery, sweet” squash boasts an impressive profile: Along with providing a healthy serving of vitamin C and manganese, butternut squash also contains a high amount of vitamin A (which is best absorbed in the body when combined with healthy fats, such as ghee).
- 1 tablespoon ghee
- 1 onion, finely diced
- 1 pound organic grass-fed ground beef or pork
- 3 garlic cloves, minced
- 36 ounces organic tomato puree (preferably from a glass jar)
- 4 ounces organic tomato paste (preferably from a glass jar)
- Sea salt and freshly ground black pepper
- 2 medium or 1 large butternut squash
- 4 eggs, beaten
Preheat the oven to 400° F.
Melt the ghee in a large sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the beef and garlic, raise the heat to medium-high, and cook, breaking the meat apart with a wooden spoon, until the meat is browned, 3 to 5 minutes. Add the tomato puree and tomato paste and season with salt and pepper. Reduce the heat to low and simmer while you prepare the squash.
Peel the squash and slice it into very thin, uniform rounds; remove the seeds and fiber. Add enough sauce to cover the bottom of a 15 x 10-inch ovenproof dish. Add some squash in a single layer, then add a generous layer of sauce. Add about one-third of the egg and spread it around the dish. Repeat the squash-sauce-egg sequence layering one or two more times depending on how much you have left, finishing with a light layer of sauce. Bake for 25 to 30 minutes, until a knife easily pierces the squash.
From the book A Mind of Your Own: The Truth About Depression and How Women Can Heal Their Bodies to Reclaim Their Lives by Kelly Brogan, MD.
Published in the Price-Pottenger Journal of Health & Healing
Winter 2017 – 2018 | Volume 41, Number 4
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