Spring meals should include light meats, earthy vegetables, and a gentle overall experience. Nothing ticks all the boxes quite like our butternut crust prawn bake.
The prawns add a lovely lightness to the meal, the butternut crust contains earthy tones while the entire bake stays soft and unassuming.
For this recipe, we need three ingredient lists. One to make paleo-friendly mozzarella, one to make the butternut crust, and the last to make the baked filling.
If you aren’t following the paleo diet, you can ignore the ingredients and instructions for creating the mozzarella and crust alternatives. Simply use real mozzarella and store-bought crust and skip to the filling.
- Raw Cashews – ½ Cup
- Water – 1 ⅓ Cups
- Tapioca Starch – ¼ Cup
- Maple Syrup – 2 Teaspoons
- Salt – 1 Teaspoon
Butternut Crust Ingredients
- Butternut Squash – 3 Cups (skinned and cut into cubes)
- Almond Flour – 3 Cups
- Cream of Tartar – 4 Tablespoons
- Baking Soda – 2 Tablespoons
- Arrowroot Flour – 2 Tablespoons
- Salt – 1 Teaspoon
- Eggs – 2
- Prawns – 2 Cups
- Spinach – 1 Cup
- Eggs – 9
- Unsweetened Almond Milk – 2 Tablespoons
- Nutmeg – 1 Teaspoon
- Thyme – ½ Teaspoon
- Black Pepper – 1 Teaspoon
Turn your oven to 425 degrees Fahrenheit or 350 degrees Celsius. Put parchment paper over the baking tray, and spray both the butternut squash and the paper with oil.
Roast the squash for around 40 to 45 minutes or until the edges begin to brown.
As the vegetable bakes, Soak the raw cashew nuts for 30 minutes. Once soaked. Put all of the Mozzarella Ingredients into a blender and blitz them at high speed.
Once smooth, put the mozzarella mixture into a saucepan and cook for 5 to 10 minutes. Stir continuously.
Keep stirring until the mixture is thick and stretchy. Then remove from the heat.
In a small mixing bowl, whisk the cream of tartar, baking soda, and arrowroot flour – you’re making paleo-friendly baking powder.
Once combined pour the mixture into a larger mixing bowl, and add the flour and salt from the Butternut Crust Ingredients list.
Take the squash out of the oven and reduce the heat to 350 Fahrenheit or 176 Celsius. In a different large mixing bowl mix the cooked squash and the mozzarella cheese created in step 3.
Once combined, mix in the ingredients from step 4. You’re creating the butternut squash dough.
Work the dough by kneading it until everything is combined and the texture is smooth. Roll out the dough and lay it into your pie dish.
Make sure all of the edges are covered. If the dough goes over the dish edge, rip the edges off and use the excess as “repair materials” for any holes created.
Pierce the dough’s base and put it in the oven for around 10 minutes.
As the dough is baking, bring out a fresh large vowel and mix the eggs, milk, nutmeg, thyme, and pepper. Once combined, add in the prawns and spinach too.
Take the half-baked dough out of the oven, pour in the mixture created in Step 7, then put the meal back into the oven for another 30 minutes.
When the 30 minutes are up, remove from the dish oven and allow to cool for 10 minutes. Then slice the bake and serve.
If you don’t like the idea of a crust-based bake, here are some other recipes you might enjoy.
For a spicier breakfast try this recipe by Paleo Running Momma. The chorizo brings the spice, while the fried egg in the middle creates a breakfast aesthetic.
This is the perfect meal if you want a quick and impressive breakfast that will keep you going all day.
If you were hoping for something a little fruitier, this 2-minute dish is made up of squash, blueberries, and cranberries. The only added extra is coconut milk.
It’s a super quick and super tasty breakfast. Always have pre-cooked canned butternut squash in your cupboards, so when you want a low-effort-high-reward breakfast you won’t take hours preparing the squash.
Our last suggestion is a good one. The breakfast vibes come straight from the sausage, while the vibrance and flavor are lightened through the sweet potatoes and bell peppers.
This recipe is great to remember when you need to rustle up something from the refrigerator. It’s tasty, it’s simple, and it’s a crowd-pleaser.
Multiple things are going on in this recipe. First, we need to make mozzarella paleo-friendly. Next, we need to create a crust dough which means building our own baking powder.
And the filling itself only takes a couple of minutes to prepare.
If you weren’t following the paleo diet, you could cut out half of the method and still enjoy your creation.
Frequently Asked Questions
What Is The Best Breakfast You Can Make?
The answer to this comes down to opinion, but ideally, you want something packed with flavor, filled with protein to keep you going, but doesn’t stop being healthy. The answer? In our opinion it’s omelets!
They are packed with protein, can be made with any flavor, and are very healthy no matter your diet.
How To Season A Prawn?
The seasons you choose should match your meal. As a rule of thumb, mix garlic, salt, and parsley. If you are cooking a light dish you can use lemon juice too, while for a spicy or rich dish choose paprika.
Is Butternut Squash Allowed On Paleo?
Yes! Butternut is a great vegetable for the paleo diet. It has lots of minerals and vitamins, pairs well with most flavors (especially fish), and can be cooked in many ways.
Because butternut squash is a vegetable, it is automatically approved for the paleo diet.
- How To Make A Paleo Detox Smoothie: Berry Cherry Green Edition - April 18, 2023
- How To Make Spicy Paleo Paprika And Thyme Veggie Fries - April 18, 2023
- 15 Mouthwatering Keto Apple Recipes You Need To Try Today - April 18, 2023