Tuesday, March 5, 2013

Snack Time

There are a lot of things that I did with my older kids that I shudder about now, particularly what I fed them. Besides always (and I mean ALWAYS) having the cookie jar full, and making plenty of homemade cakes, pies, and breads, I also succumbed to the pleas for snack food from the grocery store.  I bought Otter Pops, Twinkies, and Frosted Flakes. Particular favorites were chips, gummy candies, and granola bars. (I felt pretty righteous about the granola bars. Until I read the labels.)

Now that we're doing the gut-healing GAPS diet, all of those snack choices are out the window. My cookie jar is in storage, as is the bread machine, and I'd  gnaw my left hand off at the wrist rather than buy candy to feed my son. So, what do I do when my child is in a growth spurt and haunts the kitchen, cheeks sucked in to indicate imminent starvation? The question asked daily is "What can I eat?"

Fruit, while a fresh, whole food, isn't a snacking option right now. My son is still not able to handle sugars well. Adding just a bit to his diet negatively affects his behavior and cognitive abilities. We won't even talk about what happened when he ate his sister's homemade brown sugar/ honey facial scrub that was sitting on the counter. That was not a good day.

So when he asked for something besides eggs the other day, I asked if he'd like squash. A year ago if you'd asked him that, he would have screwed up his face to indicate repulsion, possibly feigning retching. This time he said in a cheerful voice, "Yes, please!"

I had on hand a Kabucha squash. I'm very fond of them. They are sweet (unless you're comparing them to a Snicker's bar) and are great baked and in stir fries and soups.  You might need to go to an Asian market to find one; they are used in a lot of Asian dishes.

I cut it in half, vertically, scooped out the guts, cut it into slices, peeled the slices (this is optional. You can eat the skin, but if you have a family member with texture issues, I recommend not skipping this step.). Then I cut the slices into chunks.

I heated my large cast iron skilled over medium heat and added a generous amount of coconut oil. Truly generous, like a politician with taxpayers' money, about 3 Tbsp or more.  When a small piece of squash tossed in the pan made small bubbles come up around it (and if you you don't have enough oil to see bubbles, you don't have enough oil!), I added the rest of the squash and stirred it, coating all the pieces with oil. Then I took my cinnamon shaker and coated them so they looked like they'd taken a dirt bath in cinnamon. If you like sweet/ salty as a combination, toss some salt in there, too.

Stir the chunks every couple of minutes, adding more cinnamon and oil as necessary.

When the squash is fork tender, scoop it into a bowl and add a BIG pat of butter. Not just any butter. Beautiful butter from grass-fed cows. Which is now available at Whole Foods, Trader Joe's, and Costco under the Kerrygold label. Woo hoo! Butter is amazing stuff and makes everything taste better. Besides all it's other healthy properties, it provides satiety, that feeling of fullness. Just what a hungry boy needs!


Holiday Baker Man said...

I love roasted squash!

bellini said...

I love butter. I love squash.

Jeane M. said...

Roasted squash always have been in my fave list of roasted veggies. Love them. Got my eye on your next posts.

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Brooke (Crackers on the Couch) said...

This is so simple! We love roasted squash here and this is like roasted squash without heating up the oven! Kerrygold is the best. I love that stuff. And really, what isn't made better with a big ol' pat of butter on top? I wish you could put butter on tax forms...