Ingredients
1 butternut squash
1 Tbs coconut oil
Cinnamon, to taste
1 tsp raw honey
Instructions
- Cut the squash in half and scoop out the seeds. Carefully peel the squash, and cut it into 1" chunks.
- Meanwhile, heat a medium saute pan over medium-high heat. Add coconut oil.
- 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.
- Remove from heat and serve warm.
3 Comments
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.
Mort
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.