Butternut Squash with Garlic and Thyme

(from Heather Hulsey’s recipe box)

Source: paleoplan.com

Cook time: 40 minutes
Serves 4 people

Categories: Veggie Side Dish

Ingredients

  • 1-1/2 lbs. butternut squash, peeled, seeds removed, flesh diced into 1/2" pieces (about 4 cups)
  • 2 tbsp. coconut oil
  • 1 tbsp. fresh thyme leaves
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt (optional)
  • 1/4 tsp. freshly ground black pepper

Directions

  1. Heat large saute pan over medium-high heat. Add coconut oil when the pan is hot.

  2. When coconut oil has melted, add squash, thyme, and garlic, and stir to coat completely with oil.

  3. Spread squash in an even-layer in pan and allow to cook without stirring until lightly browned (about 3-5 minutes). Stir, and evenly spread out again, allowing to cook for an additional 3-5 minutes.

  4. After browning, stir squash, reduce heat to medium, cover pan and continue to cook until squash is tender (about 10-15 minutes more).

  5. Season with salt and pepper and serve warm.

Email to a friend | Print this recipe | Back