Butternut Squash Skillet is one of our very favorite dishes.
This recipe came from a Vegetarian Times magazine from about six years ago. I tweaked the recipe a bit to fit our dietary needs.
We love this dish!
It’s full of flavor, creamy, and super easy. It’s also free of some of the most common allergens.
Besides the cutting board, it only requires me to dirty one skillet. So clean up is a breeze!
Because this recipe doesn’t require any meat, this is my go-to recipe for when I don’t have anything prepared for dinner and all the meat is in the freezer.
I hope you all enjoy this dish as much as we do!
Recipe Notes: I use a stainless steel skillet so I add more than a tablespoon of oil to the pan to keep it from sticking. Because I usually don’t have fresh oregano on hand I use about a teaspoon of dried oregano instead. I also usually double this recipe so there’s enough for my family of four plus leftovers.
- 1 tablespoon coconut oil
- 2 1/2 lbs. butternut squash, peeled and cut into 3/4 in chunks (5 cups)
- 1/2 onion, diced (3/4 cup)
- 1 cup canned coconut milk
- 3 tablespoons finely chopped fresh oregano
- 1 tsp. salt
- 1 cup frozen peas
- 3 cloves garlic, crushed
- Heat oil in a large nonstick skillet over medium heat.
- Add squash and onion. Cook for 7 minutes or until onion is soft, stirring often.
- Stir in milk, oregano, and salt. Bring to a boil and then reduce heat to low. Cover and simmer for 10 minutes.
- Add peas and garlic. Simmer 5 minutes or more until squash is just tender but holds its shape.
- Enjoy!
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