In his cooking series, Denver’s Nick Massie shows how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today’s dish is butternut squash puree and soup.
The recipe couldn’t be simpler: roast two squashes whole, clean them, and then you are ready to prepare both the puree and the soup. For the puree, use the softer squash and puree it in a food processor. Add maple syrup, salt, chili powder and black pepper, and it’s ready to eat.
“It’s a good source of carbohydrates,” Massie says.
To prepare the soup, Massie pairs the firmer squash with coconut milk, sautéed parsnips and onion, and some salt and pepper, and then he blends the ingredients together.
“You can freeze this in smaller containers. You can feed it to a crowd. You can eat it as soup or use it as a sauce,” Massie says.
Additional reading: CFJ Issue 21: Zone Meal Plans by Greg Glassman, published May 1, 2004.