Butternut squash and sage are a fall flavor pair made in heaven. During this oh-so-savory season, we give thanks for this delicious paleo faux cornbread option made with easy-to-use Paleo Baking Company Hazelnut mix.
There's no reason to give up your cornbread on the paleo diet. You'd be surprised at how "corny" Paleo Baking Company's Hazelnut Cake and Muffin Mix tastes when blended with the autumnal flavors of squash and sage. Make this recipe as prescribed below, or tweak it with your own flavor combinations. You'll be surprised at just how delicious your faux cornbread turns out!
Pureeing butternut squash is as easy as 1-2-3 when you buy pre-cubed packages at the grocery store. Can't find cubed squash? Simplyrecipes.com has an excellent tutorial online complete with an instructional video on how to peel and cut butternut squash. Once you've cubed and steamed or microwaved your squash, you can use a food processor, blender, or simply mash your squash with a fork until it is the consistency of canned pumpkin or mashed banana. The squash acts as a binding agent in this paleo recipe, so making sure your squash is the right consistency is key.
Next you simply need to prepare the Paleo Hazelnut Cake and Muffin Mix per easy package instructions, with a few tweaks to the ingredients. This recipe uses less honey, because it's a savory treat, but we still want a bit of sweetness to balance out the sage flavor. Speaking of, dried sage brings out the fall essence of this cornbread recipe, and this makes it an excellent substitute for breadcrumbs in your Thanksgiving stuffing recipe.
Once you've mixed all of your wet and dry cornbread ingredients in your mixer or a bowl, you'll find that this batter is a little loosey-goosey. That's OK, because much of the moisture will cook out in the baking process, just like in regular cornbread recipes. This also makes a batter that is easy to pour into a cake pan or muffin cups.
This cornbread is excellent when sliced into thick chunks and served dripping with melted grass-fed butter and honey. You can also make delicious, single-serving paleo cornbread muffins as a perfect side dish for any fall soup or stew.
Instead of butternut squash and sage, try replacing these ingredients with equal amounts of pumpkin and cinnamon. That would be an amazingly savory paleo cornbread flavor. You could also replace the squash with other cooked pureed squashes like acorn, delicata, or hubbard - the squash sky is the limit!
You could always get spicy and replace the squash with an equal amount of pureed roasted green chiles. Change up the dried sage with an equal amount of nutritional yeast for a cheesy-chile cornbread flavor. It doesn't get much more mouth-watering than that.
If you want to make paleo bread crumbs, bake this recipe in a 9x13" cake pan as suggested. Allow to cool, then take a sharp knife and cut the "cornbread" into small 1/2" cubes. This will create moist paleo cornbread bread crumbs that you can use to top your paleo Thanksgiving stuffing. Simply bake uncovered on top of your stuffing at 350 degrees F. during the last 5 minutes the stuffing is in the oven. Thanksgiving paleo perfection in a dish.
Makes approximately 1 9x13" pan of cornbread, or 18 muffins