This is an amazingly tasty side and pairs well with just about any pork dish. My inspiration for this recipe came on our last night dining out before our baby was born. I ordered por­chetta, which was served over a sweet potato puree. I hope you like my version using butternut squash. Now, if we could only figure out a way to make porchetta in less than 45 minutes. –Charles

Yield: 6–8 servings

Active hands-on time: 10 minutes

Total time: 30 minutes


Melt the ghee in a Dutch oven over medium heat and sauté the onions for about 5 minutes, adding the garlic in at the last minute. Stir in the squash, reduce the heat to low and cook, covered, for another 5 minutes.

Add the apples, chicken stock, coconut milk, lemon juice, cinnamon, ginger, salt and pepper; cover and simmer for 10 more minutes. Uncover and cool for a few minutes.

Puree with an immersion blender, or transfer the squash mixture to a food processor or blender and puree in batches. Season with salt and pepper to taste and serve.


  • 3 tablespoons ghee
  • 1/2 cup finely chopped sweet onion, such as Spanish, Bermuda or Vidalia
  • 1 garlic clove, peeled and minced
  • 1 pound butternut squash, peeled, seeded and cubed*
  • 1 large Granny Smith apple, peeled, cored and cut into pieces
  • 1/2 cup chicken stock
  • 1/4 cup unsweetened coconut milk
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Salt and freshly ground black pepper to taste

* NOTE: Buy pre-cut butternut squash to save time.

We are Charles and Julie (Sullivan) Mayfield…simply two home cooks with an immense joy of growing, cooking and eating fantastic food. We love sharing what we learn along the way with others. As the saying goes ‘give a man a fish and feed him for a day…teach a man to fish and feed him for a lifetime’. Get more Paleo recipes from Charles and Julie in their cookbook “Paleo Comfort Foods” at

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