Makes 4 servings.
Approximate cooking time: 35 minutes
1 butternut squash
1 Tbs coconut oil
Cinnamon, to taste
1 tsp raw honey
- 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.