Coconut Butternut

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Coconut Butternut

 

8 cups butternut squash, pre-cut

2 tablespoons coconut oil, butter or canola oil

2 teaspoons whole cumin seeds

2 teaspoons whole black mustard seeds

sea salt to taste

1/2 cup unsweetened coconut, optional

8 cups baby spinach

4 tablespoons extra virgin olive oil

2 limes

1 cup raw walnuts

 

Boil water in a pot with a steamer insert large enough for all of the squash.

 

Place cut squash into steamer and cook until tender, 10 to 15 minutes depending

on size and freshness of squash.

 

When tender, heat skillet large enough for all of the squash and melt coconut

oil, butter or other oil. Add cumin seeds and mustard seeds, swirling the pan.

 

When seeds are fragrant and the mustard seeds begin to pop, add squash. Stir

infrequently for about 10 minutes until slightly browned and caramelized. Add

sea salt to taste. Serve as is for a side dish, or continue with recipe for a

complete meal.

 

If desired, dry roast unsweetened coconut flakes in a skillet over medium heat

until light brown, stirring almost continually to prevent burning. Remove from

pan to cool immediately.

 

Place 2 cups spinach on four places and drizzle with olive oil. Top with squash,

walnuts and coconut, if using. Serve with lime juice to taste.