Slightly sweet and sticky asian butternut squash! This plant-based recipe is not only delicious but serves to help optimize your health! Make as a side dish to serve along other veggies, use to top an asian inspired salad, or enjoy as an energizing snack! This vegan recipe is simple to make, uses wholesome ingredients and supports a healthy lifestyle! Make to share to self serve!
Vegan I Gluten Free
Serves: 1 -2
Time: 20 minutes
1 butternut squash, cubed
1 tbsp. coconut oil
2 tbsp. honey or maple syrup
1 tbsp. coconut sugar
1 1/2 tbsp. tamari sauce
2 tsp. tapioca powder
Toppings
1 tsp. white sesame seeds
1 tsp. black sesame seeds
1 spring onion, chopped
Add the butternut squash to a skillet and cover the bottom of the pan with water. Heat over medium-high until the squash is fork tender, 5 - 7 minutes.
Drain the water and set the squash aside. Heat the pan with 1 tbsp. coconut oil. Once hot add the squash back to the pan, searing the outside. Cook an additional 3 -5 minutes or until slightly browned and cooked fully through. Stir occasionally.
In a small bowl, mix together the remaining ingredients. Stir until well combined.
Add the sauce to the pan and stir. Cook an additional 2-3 minutes, or until the sauce has thickened and the squash is evenly coated.
Transfer to a bowl and top with sesame seeds and spring onion.
Serve warm. Store leftovers in the fridge 1 day.
