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