Easy Butternut Squash


Easy Butternut Squash-sm3
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Easy Butternut Squash

Servings 4

Total Time: 35 minutes

Cook Time: 35 minutes

Nutrition Information

calories 161

carbohydrate 34g

protein 3g

fat 4g

Ingredients

  • 1 medium butternut squash
  • 1 tablespoon(s) coconut oil
  • 1/8 teaspoon(s) cinnamon to taste
  • 1 teaspoon(s) honey, raw

Instructions

  1. Cut the squash in half and scoop out the seeds. Carefully peel the squash, and cut it into 1 inch 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.

Comments

  1. 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.

  3. 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. I am still learning and figuring which spices and additives are acceptable and paleo compliant. Cinnamon always sounds like it is a fine line?

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