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Category: Recipes

Roasted Butternut Squash with Brown Butter Sauce



I haven’t had a recipe blow my mind in quite a while. With the new palate, I’m beginning to pick out flavors I hadn’t tasted as well in the past, and it’s getting me really excited! I pretty much devoured this the first time I made it a few days ago, and I’m ready to round two. This is a fantastic Fall/Winter dish since you can serve warm and has pumpkin pie -esqe quality to it.

The original recipe for the first portion was found on The Paleo Project (she has a great list of recipes that I plan on trying here). The brown butter sauce I found on Epicurious, and I thought it would be a great compliment for the dish, especially since I’m using grass fed butter (Kerry Gold from Trader Joe’s).

Here goes:


  • 1 Large Butternut Squash (or in my case, two medium sized ones)
  • Grass Fed Butter – 1/3 cup
  • 2 tbs Olive Oil (from Portugal – but any will do)
  • 1 tbs Nutmeg
  • 2 tbs Cinnamon


Peel the Butternut Squash, cut off the stem ends. Scoop out the guts (make sure to save the seeds for a snack later….). Preheat oven to 350 degrees.


Cut into 1 X 1 cubes (you can cut a little smaller if you like them to be softer). In a large bowl, combine the squash with the olive oil and cinnamon. Dash a little nutmeg on top. Combine well.

Put on either a cookie dish with aluminum foil or (I prefer) a plexiglass dish. Spread evenly and leave a little room between cubes if you can. Pop in the oven for 45 minutes or tender. In the meantime, start the brown butter sauce. Melt the butter in a small pan and combine with nutmeg. Stir the mixture on low heat until it turns a creamy light brown color, about 3-5 minutes.


Bring out those licious squash cubes, and pour the nut butter sauce all over dat ass. Turn slightly to coat, then eat!

Modifications: You can add a little honey before roasting if you’re allowing yourself some sweet time, but the dish tastes like dessert all on it’s own with a fresh palate 🙂

**SIDE NOTE: Never, ever, ever thought I would eat vegetables for breakfast!


Cauliflower Crust Pizza

Cauliflower Crust Pizza

Cauliflower Crust Pizza

It’s time to get started and show you guys a few recipes that I’ve been playing around with.

To begin, I’d like to show you guys my “Guilty Pleasure”…. Cauliflower Crust Pizza.

I originally found this recipe on Recipe Girl when I was still in my research phase over the course of the last year, and I wanted to make something that tasted naughty, but was actually delicious. When I found out that I’d be eating a large portion of cauliflower if this recipe turned out right, I got excited since all my life I’ve avoided eating cauliflower and couldn’t stand the smell. This pizza is fantastic, and my boyfriend loves it (very important, if you want to have your way around the house).

Since this particular version still requires gobs of cheese, eat sparingly.

Just an FYI: This version still has a large amount of dairy, especially by Paleo standards, and if you’re a vegan, there is probably no way to make this work unless you use processed vegan cheese, which I’d like to avoid.

Here goes!

Cauliflower Crust Pizza (Make 8 Mini Pizzas)

  • Cauliflower (1 Head)
  • Mozzarella Cheese (1/2 Cup for pizza, 1/4 for topping)
  • Grated Parmesan Cheese (1/4 Cup)
  • Dried Oregano
  • Egg Whites (4)
  • Basil, finely chopped
  • Garlic (1 Clove), finely chopped
  • Sea Salt
  • Pepper
  • Garlic Powder
  • Pizza Sauce (Recipe Below)
  • Pepperoni or Other Toppings (Optional)
  • Parchment Paper + Cookie Sheet (Necessary)

PIZZA SAUCE (You can also buy decent sauce without additives at Trader Joe’s)

  • Diced Tomatoes (Canned, Organic)
  • Tomato Sauce (Canned, Organic)
  • Garlic (1 Clove)
  • Bell Pepper (1)
  • Yellow Onion (1/2)
  • Sea Salt
  • Pepper
  • Dried Oregano
  • Sugar (1/2 teaspoon) – PS I know we discussed no sugar, but this is very minimal per serving and NECESSARY in chemistry, unless you want heartburn.


Cut Garlic in half and remove the stem to avoid bitter flavors. Finely chop all Garlic, and roughly chop Onion and Bell Pepper. Toss a little EVOO (Extra Virgin Olive Oil) in the CAULDRON and toss in the garlic.

Stir until fragrant, and toss in onion. Stir the onions until they are clear, then add in the Bell Pepper. Stir again for about 3 more minutes. Add in both Diced Tomatoes and Tomato Sauce. Season with Sea Salt and Pepper, and add the 1/2 teaspoon of sugar. Keep flame at medium until the mixture boils, then bring down flame and simmer on low for about 30 minutes.


Pre-heat oven to 450. Start with the Cauliflower. Chop off all stems and clean thoroughly. Either throw in Food Processor or chop into small chunks. It should now resemble rice. Put bits in microwave safe bowl, cover, and steam on high for 5 minutes. Remove and drain what liquid you can, and put aside to cool. Once it’s cool enough, add in cheeses, egg whites, and seasonings. Mix thoroughly.

Lay parchment paper on cookie sheet, and proceed by flattening out Cauliflower mixture as thin as possible onto the paper and making 4 mini pizzas. The reason why I make mini pizzas as opposed to large ones is that it’s easier to flip to get it crunchier, and becomes easier to hold like actual pizza. Place in oven for 25 minutes, or until it starts browning and looks easy enough to flip.

Flip the pizzas, and place in oven for another 20 minutes. Once the top is brown, bring out of oven and put some sauce on each one. DO NOT OVER-SAUCE. I made that mistake one of the first times, and it was impossible to hold the pizza like you would a regular slice… proceed by putting the remainder of cheese, pepperoni and any other toppings.

Throw some Oregano on dat ass. Place back in oven and broil for 10 minutes or until cheese melts.

Tis’ All!