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Fall recipe

Emily

This recipe was inspired by an article in the Democrat and Chronicle. I've been meaning to make it for several weeks, and since I had a ton of schoolwork this weekend, cooking seemed like the perfect way to procrastinate.

I tweaked the recipe to paleoize it. It was delicious- quite rich, in fact. It would pair perfectly with roasted chicken or turkey!

Ingredients:
1 large butternut squash, peeled, seeded, and cut into chunks
1 onion, chopped
1 cup chicken stock (I use this brand because it has the least amount of additives and weird ingredients)
1 cup coconut milk (I used the light kind)
1 tablespoon olive oil
1 tablespoon coconut oil
1t grated lemon zest
1/4c loosely packed fresh sage


-First, use a food processor to "rice" the squash: pulse it until it roughly resembles grains of rice. I recommend using roughly 6 cups of riced squash... because that's how much I used.
-Saute the onion in the olive and coconut oils until it becomes translucent. (About 5 minutes) I used an electric frying pan. You want to cook this in something pretty big.
-While that is going, combine the coconut milk and the chicken broth in a small saucepan and heat on the stove. When it gets hot, you can set it aside.
-When the onion looks cooked, add the riced squash to the pan and stir it continuously enough so it never sticks to the bottom. Cook it for about 5 minutes.
-Add the coconut milk/chicken broth mixture by ladleful into the pan. Continue to do this until the squash no longer absorbs any liquid and the texture of the squash is tender but not mushy. For me, it took about 8 minutes. If the squash gets dry and you've already used all your liquid, you can add a few tablespoons of water.
-Stir in the lemon zest and the sage. Season to taste with salt and pepper.

In terms of measurements, my recipe made 6 cups of food total. So per half cup serving, it is 2 blocks of fat and 1.5 blocks carbohydrate.