Garlic Seared Squash

On squash(es).

You know, I believe that no matter the variety or rendition–winter squash is delicious. Like, finding the largest knife and approaching the knobbly, oddly shaped beast with fervor? Love it. Or scooping the nest of seeds from its interior (and maybe doing them a little justice)? SO delicious. And honestly, it takes only a few minutes to conquer the gourd. I know. I hear you–you’re not confident about how to break it down? Guess what! You CAN teach yourself!

Now, listen. This is time well spent. Because once you introduce the squash to heat, the sweet golden slices cook up SO quickly! Suddenly here they are, steaming in a bowl on the table, ready to be eaten right now. This is a kind and warming side dish for you and your loved ones, friends. Come join at the table!

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Garlic Seared Squash

Ingredients

• 1 gold nugget squash peeled, seeded and finely sliced (or 3 cups of any winter squash)
• 1 tablespoon butter
• 1 tablespoon coconut oil
• 1 large garlic clove finely minced
• 1/2 cup chicken stock homemade is preferable
• 1/4 cup apple cider optional, can replace with chicken stock
• 1 teaspoon sea salt
• 1/2 teaspoon red pepper flakes

Instructions

1. Melt butter and coconut oil in large skillet over medium heat.
2. Add squash slices and turn heat to medium-heat.
3. Add the garlic, stock, apple cider, salt and pepper flakes; stir to incorporate.
4. Place lid on pan and let slices steam for 3 to 4 minutes, or until they just begin to soften.
5. Remove lid, turn heat on full whack and let liquid cook off, stirring once in awhile.
6. Allow the squash to begin to caramelize and brown around the edges, then serve immediately