Butternut Squash “Risotto” *Maintenance Phase Recipe*

12oz Bag of Cut Butternut Squash (can be found at Trader Joes)

3 TBSP Coconut Oil

½ Medium size onion, minced

2-3 Cloves of garlic, minced

Salt to taste

Crushed red pepper-optional


In batches, rice the squash in a food processor. In a large sauté pan heat the coconut oil on med-high heat. Add the onion and garlic, cook for 1-2 minutes and add the riced squash. Cook for 5-7 minutes until the butternut squash turns yellow-orange. Add in the red pepper and cook for 1-2 minutes. Turn off heat and serve.

Optional toppings: Parmesan or Romano cheese and chopped Parsley.


Makes 2-4 servings.