Butternut Squash with Garlic and Thyme
(from Heather Hulsey’s recipe box)
Source: paleoplan.com
Cook time: 40 minutesServes 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
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Heat large saute pan over medium-high heat. Add coconut oil when the pan is hot.
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When coconut oil has melted, add squash, thyme, and garlic, and stir to coat completely with oil.
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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.
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After browning, stir squash, reduce heat to medium, cover pan and continue to cook until squash is tender (about 10-15 minutes more).
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Season with salt and pepper and serve warm.