Savory, Roast Butternut Squash

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 1 organic butternut squash
• 1/2 bulb organic garlic
• 1/4 cup coconut oil
• salt, to taste
• fresh ground pepper, to taste

Directions:

Peel and de-seed the butternut squash and dice into 1/2 inch cubes. Mince the garlic. Mix together with coconut oil, and add salt and pepper to taste.

Spread on a flat baking dish in a single layer.

Bake at 400 degrees F for approximately 1 hour or until tender. Stir occasionally. Serve hot.

Bekah from Tampa, Florida, won $50 for this recipe and photo! Submit your recipes and photos here!

Creamed, Summer Squash

Servings: 8–10
Preparation Time: 30–35 minutes

Ingredients:

• 3 tablespoons coconut oil
• 2 medium onions, chopped
• 10 medium yellow summer squash, washed and sliced
• 2 tablespoon Himalayan Salt, or to taste
• 3 teaspoons black pepper, or to taste
• 1/4 cup grass-fed butter
• 1 cup heavy cream
• 4 ounces cream cheese

Directions:

Sauté the chopped onion in coconut oil in a large, cast-iron skillet until tender, but not browned. Add the sliced squash, salt. and pepper. Stir. Place the lid on the skillet and cook over medium heat for about 30 minutes or until the squash is very tender, stirring occasionally.

After the squash is thoroughly cooked, remove the lid and stir. Add butter and mash the squash and onions using a potato masher.

Add heavy cream and cream cheese, mixing thoroughly. Cook for an additional 5 minutes on medium-low heat until creamy and thick.

Adjust the salt and pepper to taste. Serve and enjoy.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Simple Summer Skillet

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 1 pound asparagus spears, cut into 1-inch pieces
• 3 cups greens (preferably kale, spinach or mustard greens)
• 2 cups baby potatoes, halved (any color variety)
• 1 cup broccoli florets, finely chopped
• 1 tablespoon coconut oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder

Directions:

Combine the ingredients in a large skillet over medium heat. Pan roast vegetables for about 10–15 minutes or until cooked through and slightly crispy, stirring occasionally.

Optional add-ins: sausage, ground beef or bison, and/or sauerkraut.

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!