Thursday, July 7, 2011
Coconut Butternut Squash
My coconut kick continues!!! Coconut proves to be a beautiful recipe enhancement (and my current cooking obsession). Perfectly fun, healthy and exotic! This was truly an amazing side dish ... and I completely foresee making this on a regular basis! Easy and delicious... who could ask for more??
1 T coconut oil
Butternut squash, diced (about 20 oz.)
3 cloves garlic, minced
1/4 C coconut milk (full fat!)
1/4 C chopped cilantro (or 4 green onions, diced)... I've tried and like both!
1 tsp. rubbed sage
1/4 C coconut flakes
Pinch Salt and Pepper to taste
Pinch toasted coconut flakes (topping)
Heat coconut oil in a large skillet over medium heat. Saute garlic until tender and aromatic. Add diced butternut squash, and toss with coconut oil and garlic. Add coconut milk to skillet and lower the heat to medium-low. Cover and cook for about 8-10 minutes. When butternut squash starts to become tender, add cilantro, sage, coconut flakes, salt and pepper. Continue cooking until all ingredients blend well and butternut squash is tender (but not mushy) about 5-7 more minutes. Serve and sprinkle with a few additional flakes of toasted coconut! Enjoy!
We served this with a grilled pork loin and steamed zucchini.
This side dish kind of "steals-the-show", so it's a great accompaniment for the basics and ordinaries! :-)