Low Carb Gluten Free Butternut Squash and Cauliflower Casserole

Ingredients:

• 4 cups cubed butternut squash
• 1 large head cauliflower, cut into florets
• 4 cloves garlic
• 1 1/2 cups Parmesan cheese, divided
• 1/4 cup cream
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried thyme

Directions:

1. In a large pot or vegetable steamer, steam squash, cauliflower and garlic cloves until tender, 5 to 7 minutes. You may need to do this in batches, depending on the size of your pot.
2. Drain vegetables very well in a colander, shaking to remove any excess water, and then transfer half to a food processor. Puree until smooth and transfer to a large bowl, then repeat with remaining vegetables.
3. Stir half of the Parmesan, the cream salt, pepper and dried thyme.
4. Preheat oven to 350F. Transfer pureed vegetables to a 3 to 4 quart glass or ceramic baking dish and spread out smoothly. Top with remaining Parmesan and bake for 30 minutes.
5. Turn broiler on high and broil 5 minutes to brown topping.
6. Serve hot.

Recipe by: Carolyn Ketchum

The GAPS diet was derived from the Specific Carbohydrate Diet (SCD) created by Dr. Sidney Valentine Haas to naturally treat chronic inflammatory conditions in the digestive tract as a result of a damaged gut lining. SCD gained great popularity after a mother, Elaine Gottschall, healed her own child of Ulcerative Colitis and became an advocate for SCD. Elaine Gottschall is also the author of the popular book, Breaking the Vicious Cycle: Intestinal Health Through Diet. Through years of research and clinical experience, Dr. Natasha Campbell-McBride adjusted her protocol to fit the individual healthcare needs of her patients suffering from a variety of intestinal and neurological conditions as a result of an imbalanced bacterial ecosystem within the GI tract. The GAPS Diet focuses on removing foods that are difficult to digest and damaging to gut flora and replacing them with nutrient-dense foods to give the intestinal lining a chance to heal and seal.