I discovered this wonderful way of cooking butternut squash one evening when my oven was too full to add a pan of squash for roasting (my old go-to cooking method for squash). It’s easy, quicker than roasting, and makes for a delicious side dish with just about any meat.
- 2 lbs butternut squash, peeled and cut into 1” chunks
- 2 Tbsp extra virgin coconut oil
- ¼ cup chicken broth
- ¼ cup maple syrup
1. Heat coconut oil in a large pot over medium-high heat. Once hot, add broth and maple syrup. Add butternut squash and stir to coat.
2. Cover and reduce heat to low and simmer for 16-20 minutes, until squash is soft and starting to absorb the liquid.