Ingredients
- Butternut Squash
- Coconut Oil
- Salt
- Sesame Seeds (optional)
Preparation
Step 1
Start by slicing your butternut in half and scooping out the seeds. As a side note, I like to toast the seeds with a little coconut oil and a touch of salt and keep them in the kitchen for a snack or to add texture to a salad. You could toast them while you are cooking the butternut.
Start by slicing your butternut in half and scooping out the seeds. As a side note, I like to toast the seeds with a little coconut oil and a touch of salt and keep them in the kitchen for a snack or to add texture to a salad. You could toast them while you are cooking the butternut.
Place on the top shelf of your pre-heated oven and cook for at least 45 minutes or until golden brown and crispy. This is delicious as a side dish with any meal, on top of rice with a dash of soy sauce, or even with coconut-baked cod or tilapia.
One of the great things about this dish is you really get to control the coconut taste – go light for a subtle flavor, or go heavy with the coconut oil if you’d prefer the butternut to be a secondary flavor. What’s your favorite thing to do with butternut, especially this time of year?