Makes 4 servings.
Approximate cooking time: 35 minutes
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Ingredients
1 butternut squash
1 Tbs coconut oil
Cinnamon, to taste
1 tsp raw honey
Instructions
- Cut squash in half. Scoop out seeds with a strong spoon and discard.
- Place both halves cut-side down in a shallow microwave safe dish.
- Add 1 inch of water to the bottom of the dish and microwave on high for 5-7 minutes to soften slightly.
- Carefully peel and cut squash into bite-size pieces.
- Meanwhile, heat a medium saute pan over medium-high heat. Add coconut oil.
- Add squash pieces and saute for another 5-8 minutes. When they are close to soft enough to enjoy, add cinnamon and raw honey.
- Serve warm.
One Comments
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.
Spectatrix