To The Holdout
The last (wo)man standing. The fierce individualist who leaves the jury hung. I know you’re out there, perplexing your mama as she tries to upgrade your menu to healthier options, chanting “donuts!” all the way to Whole Foods. Let’s make a deal: If it looks and tastes (mostly) like your favorite food we don’t have to talk about what’s IN it, okay??
Okay! Now then, cover your ears while your mama and I have a little chat.
Pssst! Can you hear me? Okay, good. If you’re trying to find a way to get more veggies into your kids tummy give this a try. It’s actually healthier and less work than the homemade pizzas I used to make! Win win!
- 1 large butternut squash
- marinara sauce (I use pre-made spaghetti sauce that doesn’t have any soy oil, sugar or other junk in it)
- raw cheddar (if you’re on GAPS) or mozzarella (where to buy cheddar)
- basil, mushrooms, bacon, etc . . . any toppings you like!
- coconut oil or ghee for frying (where to buy coconut oil) (where to buy ghee)
- Using a carrot peeler or paring knife, peel the skin from the squash
- Starting at the top near the crook, cut into 1/4 inch rounds
- Grate cheese and prepare any other toppings you plan to use. Set near the stove top.
- In a nonstick pan (preferably cast iron because it’s non-toxic!), warm oil over low-medium heat
- Place squash rounds in the pan and cover. Cook for a few minutes and then check on them. If the edges are looking slightly browned flip them over.
- When the rounds look almost ready (when you lift them with a spatula they will have a little “give” instead of being extremely stiff), spoon a little marinara and cheese over each round. Add any other toppings and cover for a few minutes. When the cheese is melted they’re ready.