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Easy Butternut Squash Skillet
This tangy, nutritious side dish comes together in about 20 minutes. Perfect for weeknight, food prep, or Thanksgiving dinner.
Butternut squash is extremely versatile and satisfying! Be sure to try this during the Fall when squash is plentiful and inexpensive.
Though technically a fruit since it contains seeds, butternut squash is a member of the gourd family.
For our CFC community and Challengers, we consider butternut squash a “good carb” meaning it’s super nutritious and our bodies use and require these “good” carbohydrates for energy.
Try a serving of squash instead of your typical brown rice, quinoa, or sweet potatoes.
Makes about 4 servings
Ingredients:
- 2 Tbsps avocado oil, or olive oil
- 1 small/medium butternut squash, peeled seeded and cut into 1/2 inch cubes
- 2 fresh garlic cloves, minced
- 1 tsp. ground cumin
- sea salt and freshly ground black pepper
- 1 lime, sliced
- a small bunch of fresh cilantro leaves, chopped
- green onions, finely chopped to garnish
Instructions:
Heat oil in a large non-stick skillet over medium-high heat.
Add butternut squash and saute for about 7-8 minutes, stirring occasionally.
Be sure to keep a close eye on the squash so it doesn’t burn.
Add in minced garlic and cumin.
Season with sea salt and pepper to taste, then stir to combine.
Reduce heat to medium-low and cover the skillet with a lid.
Cook for about 5 minutes more, until the squash is crisp tender – stirring once or twice.
Garnish with lime wedges, cilantro and green onions.
Enjoy!
❤Rachel
Heat oil in a large non-stick skillet over medium-high heat. Add butternut squash and saute for about 7-8 minutes, stirring occasionally. Be sure to keep a close eye on the squash so it doesn’t burn.
Add in minced garlic and cumin. Season with sea salt and pepper to taste, then stir to combine. Reduce heat to medium-low and cover the skillet with a lid.
Cook for about 5 minutes more, until the squash is crisp tender – stirring once or twice. Garnish with lime wedges, cilantro and green onions. Enjoy!
Ingredients
- 2 Tbsps avocado oil, or olive oil
- 1 small/medium butternut squash, peeled seeded and cut into 1/2 inch cubes
- 2 fresh garlic cloves, minced
- 1 tsp. ground cumin
- sea salt and freshly ground black pepper
- 1 lime, sliced
- a small bunch of fresh cilantro leaves, chopped
- green onions, finely chopped to garnish
Instructions
- Heat oil in a large non-stick skillet over medium-high heat.
- Add butternut squash and saute for about 7-8 minutes, stirring occasionally.
- Be sure to keep a close eye on the squash so it doesn't burn.
- Add in minced garlic and cumin.
- Season with sea salt and pepper to taste, then stir to combine.
- Reduce heat to medium-low and cover the skillet with a lid.
- Cook for about 5 minutes more, until the squash is crisp tender - stirring once or twice.
- Garnish with lime wedges, cilantro and green onions. Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps avocado oil, or olive oil
- 1 small/medium butternut squash, peeled seeded and cut into 1/2 inch cubes
- 2 fresh garlic cloves, minced
- 1 tsp. ground cumin
- sea salt and freshly ground black pepper
- 1 lime, sliced
- a small bunch of fresh cilantro leaves, chopped
- green onions, finely chopped to garnish
Instructions
- Heat oil in a large non-stick skillet over medium-high heat.
- Add butternut squash and saute for about 7-8 minutes, stirring occasionally.
- Be sure to keep a close eye on the squash so it doesn't burn.
- Add in minced garlic and cumin.
- Season with sea salt and pepper to taste, then stir to combine.
- Reduce heat to medium-low and cover the skillet with a lid.
- Cook for about 5 minutes more, until the squash is crisp tender - stirring once or twice.
- Garnish with lime wedges, cilantro and green onions. Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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