I know that frying isn’t the healthy option when it comes to food but sometimes you need a good fry, am I right? You want to make sure that whenever you cook at high temperatures that you use stable fats such as coconut oil, butter or animal fat. If I had some duck fat on hand, that would have made this recipe out of this world!
Note: please, do NOT cook with olive oil. It isn’t stable at high heat which compromises all of its health benefits (actually makes it bad for you). This recipe is a delicious alternative to eating your squash, especially if you are a little bored from roasting them all winter. Plus, it fills that need to be a little naughty. Well, almost.
2 c. winter squash, seeded, and chopped into bite size pieces (leave the skin on)
2 tbsp unrefined organic coconut oil
Fresh herbs (cilantro, rosemary, thyme, oregano)
You can use any type of winter squash, however these are my favorites:
Butternut Squash-creamy nutty flavor
Buttercup Squash-sweet candy flavor that melts in your mouth
Acorn Squash-a little harder than the two butter types (hence the names)
Kabocha Squash-heartier texture and flavor but still a good pick
- In a frying pan, pour filtered water so it just covers the bottom and set burner at medium to high.
- Place chopped squash in pan and cover with a lid.
- Allow to cook for 3-5 minutes or until squash softens. (You can test this with a fork)
- Drain out any remaining water
- In the same pan, add coconut oil to the squash and set burner at medium to high heat
*Be careful not to overheat the oil. YOU SHOULD NEVER LET YOUR OIL/BUTTER GET TO A SMOKING POINT
- Cook squash for 5-10 minutes, stirring occasionally.
- Remove from burner. Season with sea salt and fresh herbs.