The season of squash is upon us. Butternut, spaghetti, acorn, kabocha—they’re oddly shaped, brightly colored and bursting with nourishing nutrients. But if you don’t know how to cook these tempting end-of-year fruits, you’ll probably push your cart right past them in the produce aisle. Don’t make this mistake! A sharp knife and the right seasonings are all you need to harvest a healthy side dish you’ll want to make again and again until spring.
Sautéed Cashew-Coconut Squash
Ingredients:
1 medium-sized butternut or kabocha squash
Coconut oil
2 tsp. cinnamon
2 Tbsp. cashew butter
1 Tbsp. chia seeds
Optional: shredded coconut
Directions
- To cube squash, use sharp knife to cut off both ends. Use a vegetable peeler to peel away skin. Cut squash in half at the “neck,” then slice neck end into rings. Cut rings into cubes. For remaining body, cut in half lengthwise and scoop out seeds. Cut body into strips, then cubes.
- In a small bowl, combine chia seeds with 3-4 tablespoons of water; let soak for about 30 minutes until a gel is formed.
- In another bowl, combine pre-soaked chia seeds, cinnamon and nut butter; mix well, adding water to reach desired consistency.
- Stir in squash cubes, generously coat each piece.
- In large skillet or frying pan, heat coconut oil over medium heat. Add coated squash, turning over while cooking until toasty golden.
- If desired, sprinkle with shredded coconut, raw or toasted.