Stovetop Butternut Squash
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Cook time: 
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Serves: 3 cups
  • 2 tablespoons of coconut oil
  • spices: ½ teaspoon of cumin, ¼ teaspoon of cinnamon, ¼ teaspoon of red pepper flakes
  • ½ teaspoon of salt
  • 1 pound of peeled and diced butternut squash (4 cups)
  1. Heat up 2 tablespoons of oil in a pan over medium heat. Add in the spices. Stirring frequently, cook for 30-40 seconds until fragrant.
  2. Add in the butternut squash and salt. Stirring occasionally, cook for 12-15 minutes until soft.
  3. Serve immediately. Leftovers keep well in the fridge for a few days.
Recipe by FoodParsed at