I’ve been working on some yummy fall recipes the past couple of weeks, and I’d like to share with you one of my favorites!

Easy Paleo Butternut Squash Focaccia

This recipe is simple and delicious, as well as being paleo, nut free, and dairy free. It utilizes one of my favorite super versatile ingredients: butternut squash.

Ingredients:

Print Recipe

  • 2 tbs Flax Meal
  • 5 tbs Coconut Flour
  • 1/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 1/4 cup cooked, mashed butternut squash
  • 4 large eggs
  • 1 tsp extra virgin olive oil (or honey, for a sweeter taste)
  • 1-2 tsp finely chopped herbs of your choice (optional)

First, preheat oven to 375 and line a baking sheet with a piece of parchment paper. Take the first 4 ingredients and combine them in a medium or large bowl. Mix gently with a fork to combine. In a separate bowl, mix together the eggs, squash, and oil. Whisk until well combined. Pour the wet ingredients into the dry and mix until a smooth batter begins to form.  If you like, add half of your chopped herbs to the batter.

butternut squash focaccia batter

Let the batter rest for a few minutes while the coconut flour absorbs some moisture. It should be pretty thick – not runny at all. Spoon the batter onto the parchment paper and spread until it’s 1/4″ thick, whatever shape you like. For a true focaccia look, press dimples into the batter with your fingertips. Garnish the top with the rest (or all) of your chopped herbs.

You could also add any toppings you like, just press them gently into the batter. I can’t wait to try this with sun-dried tomatoes and olives, but I started with simple chopped rosemary.

Rosemary Butternut Squash Focaccia

Bake 12-15 minutes until firm and lightly golden. Allow to cook slightly, then serve. Toast to re-heat. Enjoy!

Easy Paleo Nut Free Focaccia

Paleo Focaccia with Rosemary
Paleo Butternut Squash Focaccia

4 Responses

  1. Virginia

    I made this and it is very tasty. I used Rosemary & basil as my herbs.
    I will make this again with soup, chili or even to dip. Thank you for an excellent recipe as an alternative to using regular flour.

    Reply

Leave a Reply

Your email address will not be published.

CAPTCHA

*