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Sautéed Butternut Squash with Garlic and Ginger

Ingredients:

3 tablespoons coconut oil
4 cups butternut squash, peeled and ½-inch-diced
Sea salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
Pinch ground cinnamon
Pinch cayenne
1 tablespoon olive oil
1 tablespoon finely grated fresh ginger
1 tablespoon garlic, minced
2 tablespoons fresh parsley, chopped

Directions:

1. Melt the 3 tablespoons of coconut oil in a straight-sided sauté pan over medium-high heat.
2. Add the butternut squash and a large pinch of salt.
3. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 10-15 minutes.
4. While that is cooking, mix the cumin, coriander, cinnamon and cayenne in a small bowl, set aside.
5. After the squash has cooked, push it to one side of the pan and add 1 tablespoon of olive oil to the clear space. Add the ginger, garlic, and ½ teaspoon salt into the oil. Cook, stirring constantly and scraping the bottom of the pan until the ginger and garlic has softened, 1 to 2 minutes.
6. Stir in the mixture of cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds.
7. Stir everything together, adjust the salt to taste before serving, and garnish with the parsley.