My husband is an excellent cook. Unfortunately, he isn’t usually around at meal prep time to create something delicious. This Labor Day holiday, he treated me to a FANTASTIC dinner of grass-fed steak from our farmer’s market, green beans, and the best squash I’ve ever eaten. It was so good, I had him make the other half of the squash the next day for lunch!!
Who says you need to get your carbohydrates from whole grains? Squash is a great way to get some healthy carbs in your meals. They pack about 22 grams of carbohydrates per cup, with just 4 coming from sugar. They also contain an absurd amount of Vitamins A and C. They really do fill you up as well!
Here is my husbands recipe:
- Half butternut squash, cubed
- 2 cloves garlic, diced
- ground coriander
- pinch celtic sea salt
- 3 tbsp chopped fresh cilantro
- 3 tbsp coconut oil
- 1/2 cup water
Begin by heating a frying pan (I prefer a coated cast iron pot) to medium heat. Add the coconut oil and diced garlic as the pan heats up. Then, cut a butternut squash. First, cut it in half lengthwise, then cut off the hard outer covering, and cut it into bite-sized cubes.
Once the pan is heated, add the squash, celtic seas salt, a couple shakes of ground corriander, and a 1/2 cup of water. Keep a lid on the pan so that the squash will steam (add more water if needed). Let the squash cook for about 15 minutes stirring every few minutes. Once the squash is tender (but not soft), remove from heat and toss with the chopped cilanto. Let sit for a few mintues to cool slightly, and enjoy!