This dish can be eaten as part of a main course meal but also serves as a very delicious snack or dessert when you dress it up a bit…
I use my lovely LeCreuset #26 2 1/2 quart braiser to prepare this recipe and find this cooking vessel to be such a versatile piece that is well worth the investment. I think the cooking pot contributes much to how delicious this recipe turns out…you can use any heavy bottomed enamel coated cast iron cookware with excellent results.
1 medium kobacha, buttercup or butternut squash, scrubbed with a vegetable brush and cut into bite size pieces
- I carefully peel the butternut squash with my chef’s knife. For kobacha and buttercup squash I only remove any significant blemishes as their skin turns soft with cooking.
1 T coconut oil or more 😉
sea salt
First warm the braising pan and then add coconut oil. Once you smell the lovely fragrance of coconut oil in the air the braiser is ready for the squash. Add the squash and stir to coat with the coconut oil. If you need to add a bit more coconut oil do so now…this dish does not require precision…adjust to your taste as needed. Once the squash is shiny from the oil increase the heat to medium and cook 5 minutes or so. Generously sprinkle sea salt over the squash…this is the secret to making it especially sweet…you don’t want the squash to be salty enough that you taste salt but salty enough to bring out the natural sweetness. To the squash and oil add approximately 1/4c of spring or filtered water, place lid on the braiser and reduce to simmer. Simmer covered until squash is tender…about 40 minutes. Turn the heat off and let rest at least 5 minutes.
Variations:
Carmalize onions before adding squash.
As a dessert…
Either warm or after chilling in the refrigerator (chilled makes it taste more like pumpkin pie to me)…drizzle with Tohum tahini, almond or pumpkin seed butter, sprinkle with coconut flakes and crispy nuts of your choice…I especially like walnuts or pecans. If you are serving this as a warm dessert you can drizzle with coconut oil rather than the nut or seed butters and that makes a nice variation as well.
Enjoy…I’d love to hear your variations!
