Sometimes unexpected things happen! I had a 1/2 cooked acorn squash left over & decided to whip it up….then added garlic, paleo mayo and voila – a garlic/acorn squash aioli happened! It was a pleasant surprise and I pretty much gobbled it up in one sitting! I used my own paleo mayo but you can also use Primal Kitchen’s Paleo Mayo for convenience!
It’s a little nice to know that this aioli is made with some acorn squash. I love roasted acorn squash (and in the recipe below, the method I use to roast will be in the notes section). I like to stuff it with ground proteins and veggies! Some of the health Benefits include:
Acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. A 1/2-cup serving of cooked, cubed acorn squash provides approximately 20 percent of the recommended daily allowance of vitamin C.
Acorn squash contains potassium and magnesium. Magnesium regulates potassium levels, strengthens bones and teeth and aids in proper energy metabolism. Regularly eating potassium- and magnesium-rich foods like acorn squash can lessen your chance of stroke, osteoporosis, depression and diabetes. Acorn squash also contains small amounts of iron, calcium, zinc and phosphorus.
Dietary Fiber ~
Acorn squash provides 5 grams of dietary fiber in every 1/2-cup serving. The majority of acorn squash’s fiber is soluble fiber. Fiber-rich foods like acorn squash could help prevent stroke, heart disease, diabetes, obesity and gastrointestinal disorders.
The American Dietetic Association lists winter squash as one of the best sources of the antioxidant beta carotene. Antioxidants are compounds that can prevent cellular and DNA damage by inhibiting the activity of unstable free radicals.
So now that you know your aioli will add a little bit of health benefits, go have at it! 🙂
- 1/4 cup cooked acorn squash*
- 1/4 cup paleo mayo
- 4 garlic cloves, minced
- 1 tsp lemon juice
- 1/4 tsp spicy seasoning (or cayenne)
- 1/4 tsp salt
- Scoop out the cooked flesh of acorn squash, measuring 1/4 cup & put into immersion blender container (if you don't have an immersion blender, you can use a small food processor or just whisk in a bowl....but you will need a heavy hand)
- Use a garlic press to mince the garlic & add to squash.
- Add remaining ingredients and blend/mix well.
- Done. Easy-peasy.
- *Cut acorn squash in 1/2 & spoon out seeds. Lay each 1/2 on baking sheet lined with parchment paper, flesh side down & bake in preheated 400 degree oven for 25 minutes. Turn squash over and shake some garlic powder & add a tbsp of ghee or butter into each sides of squash - sprinkle a little salt as well. Bake another 20 minutes.