Last Full Week of Paleo Challenge + Butternut Squash Meatball Sauce

Not much time left now! Body fat and performance testing will be happening next week, so watch your email for announcements about that.

I got a special request from Tony to post the recipe for the meatballs that we brought to the potluck, so that would be today’s recipe except that the meatballs themselves came from our Nom Nom Paleo Cookbook and unfortunately the recipe isn’t on her site so I can’t legally share it here.

It is an outstanding cookbook and I highly recommend it. I’ll bring my copy to the gym tonight and leave it for a few days so you can have a look through after you wash the sweat and chalk off your hands. (Hint – check out page 211).

The sauce, however, was my husband’s creation. Of course you could use a standard tomato sauce, but we eliminated nightshades for the challenge, so we had to get creative. Apparently these meatballs are originally intended to be served without a sauce, so you could also just serve them up on a bed of greens. The sauce doesn’t actually require the meatballs either – you could just as easily make it while frying up some burgers. If you increase the amount of stock then you’ll have a yummy soup as a side.

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Butternut Squash Sauce
  • 1 Butternut squash
  • All the pan drippings from cooking the meatballs
  • 1/2 c. Chicken stock
  • 1/2 t. Salt
  • 1/2 t. Pepper
  • Fresh parsley, chopped

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Before starting the meatballs, turn the oven on to 350. Cut the squash in half long-wise and scoop out the seeds. Place the halves cut side down in a baking dish and add enough water so it’s about half an inch deep. Bake for 40 minutes and then test for doneness by pushing a finger into the skin. It should feel quite squishy, so give it as much additional time as it needs to get there. In the meantime, your meatball making will look something like this…

Once the squash is done, scoop out all the cooked innards into a medium mixing bowl. And once the meatballs are all cooked and removed from the pan, pour the drippings into your mixing bowl.

Put the pan back on the flame and pour in 1 cup of chicken stock to deglaze the yumminess that’s stuck to the bottom. Use a wooden spoon to scrape it all off and then pour it all into the bowl. Add the salt and pepper and mix everything up with an immersion blender.

If you don’t have an immersion blender, a regular blender will work if it’s large enough – make sure to only fill it half full and cover the lid with a towel and your hand before you turn it on.

Add more salt to taste, serve and enjoy!

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