This butternut squash recipe is an easy and tasty dish and it's quick to prepare. You can cook the squash on the stove top in a skillet in just 10-12 minutes with only four ingredients. You can also add a little sugar as well, but thats entirely optional.You can print the entire butternut squash recipe at this link:http://www.myfoodchannel.com/butternut-squash-recipe/Give this butternut squash recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRockand to print all recipes visit my website at http://www.myfoodchannel.com/ Need a nice non-stick skillet with a lid? Check current prices for a non-stick skillet on Amazon https://amzn.to/2NRqB07We appreciate you watching our videos...Thanks!We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites. Connect with this media to catch all of my videos...thanks:OUR TRAVEL CHANNEL: SLOWPOKE TRAVEL https://www.youtube.com/channel/UCVRX73FarJ8eTC7NqqsrZgATWITTERhttps://twitter.com/buckredbuckINSTAGRAMhttps://www.instagram.com/buckredbuck/PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRockIngredients for Easy Coconut Butter Squash Recipe1 BUTTERNUT SQUASH1 can COCONUT MILK (or less if using a smaller squash)SALT and PEPPER (to taste)2 Tbsp SUGAR (optional)2 Tbsp OIL for cookingHow to Cook Butternut Squash in a SkilletWhen buying a butternut squash, choose one with a smooth, creamy, blemish free skin, and also one that feels heavy for its size. At home you can store the squash in a cool dry place and it will keep for 1-2 months.Butternut squash has a fairly thin skin, so it is easy to peel, in fact you can easily peel the skin with a potato peeler, or just slice away the skin with a sharp knife.Wash a peel the butternut squash. The squash has a cylindrical top and a bulbous bottom, and I find that cutting the top away from the bottom makes it much easier to cut away the peel.Once peeled, slice the squash lengthwise in half.The bottom bulbous end will have a cavity filled with seeds. Take a spoon and scoop out the seeds.Chop the squash into roughly inch squares or smaller. The cut squash pieces should be roughly similar in size for even cooking. The smaller the pieces, the quicker the dish will cook.Heat oil in a skillet on medium heat.Add in the squash and toss with the oil, then cover and cook for 2 minutes.Add salt and pepper to taste, plus a little sugar if desired, but this is entirely optional.Stir, cover, and cook for 2 more minutes.Reduce the heat to medium low.Uncover and add in the coconut milk. I generally use an entire 15oz can of coconut milk, but for a smaller squash you might use less. How creamy do you want your squash to be?Simmer gently for 4-6 minutes until the squash is cooked to desired doneness.This butternut squash recipe makes a great side with very little effort and time, so definitely give the dish a try. For more squash recipe ideas, check out my Squash Recipes Playlist.
