Autumn Veggies with Butternut Squash

This is a wonderful veggie dish for a cool fall night. The colors of the veggies remind me of fall, and the squash gives the dish a bit more substance. Makes great leftovers too!

1 med butternut squash
1 tbsp olive oil

1 tbsp coconut oil
2 garlic cloves, minced
1/2 white onion, diced
1 cup broccoli florets
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red cabbage, sliced
1 asian eggplant, cut in half and sliced
8 oz white mushrooms, quartered
2 tbsp coconut aminos
1/2 tsp coriander
fresh ground pepper
pinch of sea salt

Pre-heat oven to 375. Cut butternut squash in half and scoop out seeds. Place face up in pan and coat flesh with olive oil. Bake for 50-60 minutes, until flesh is tender and easily pierced by a fork. Let squash cool as you prepare remaining veggies.

In a large skillet heat coconut oil on medium. Add minced garlic and onions and cook for a few minutes while you are dicing the peppers. Add broccoli florets and bell peppers and stir. Slice up cabbage and add to pan and stir. Cut up asian eggplant and add to pan and stir, then dice mushrooms and add to pan, stir again. Next add coconut animos, coriander, salt and pepper and stir well to distribute seasoning.

The butternut squash should now be cool enough to handle. Make cuts into the flesh lengthwise about 1/2″ apart, but do not cut all the way through. Use a spoon to scoop out the flesh and add it to the skillet with the other veggies. Once you have scooped out all of the flesh stir the veggies and the cook for a few more minutes.

Makes 2-3 servings.

Enjoy!

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3 responses

  1. Pingback: Roasted Pork Tenderloin with Pears and Butternut Squash | Recipes for a Healthy You

  2. Pingback: Butternut Squash Ravioli with Brown Butter and Pancetta | Fork It

  3. Pingback: Yummy!! | The Rihel Life

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