Paleo Plan

Easy Butternut Squash

Makes 4 servings.

Approximate cooking time: 35 minutes

Ingredients

1 butternut squash

1 Tbs coconut oil

Cinnamon, to taste

1 tsp raw honey

Instructions

  1. Cut the squash in half and scoop out the seeds. Carefully peel the squash, and cut it into 1" chunks.
  2. Meanwhile, heat a medium saute pan over medium-high heat. Add coconut oil.
  3. Add squash pieces and saute for 15-20 minutes. When they are almost soft, add cinnamon and raw honey, and continue to cook to desired tenderness.
  4. Remove from heat and serve warm.

6 Comments

  1. Spectatrix

    By connotation, spiced != spicy. But I digress… Fairly standard winter squash recipe. Since I was roasting the main dish anyway, I peeled & cubed the squash, then roasted at 400F for ~35 minutes. I also used honey instead of agave, for better fructose/glucose balance.

  2. Curious that you use microwave for preparation given at how much it kills the nutrients…I would really suggest another method.

    • Neely Quinn

      Mort – Thanks for pointing that out. We’re changing it in the next couple days.

  3. nrawlins

    FYI, microwaving in general is the most nutrient friendly form of cooking/heating vegetables. Nutrient loss comes from prolonged heat exposure and contact with water. Microwaves minimize both of these things. The study that spawned the myth that microwaves are bad submersed the vegetables in water and microwaved for the same amount of time as other cooking methods. They effectively boiled the vegetables, leaching out all the nutrients.

    Subsequent studies at Harvard and Cornell have shown that microwaving in the typical way (using the vegetables own water content to steam them in just a few minutes) is generally the least nutrient destructive prep method.

  4. nrawlins–This info on microwaving is new to me. Would you mind linking to the study you found?

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