Squash and Sun-Dried Tomatoes

Serving: 2-3 / Best for Kapha Balancing

Ingredients

• 1 tbsp coconut oil (or ghee)

• 1 small to medium sized Butternut squash chopped in 3/4 inch cubes

• 1 tbsp of mixed fresh herbs I.e oregano, basil, thyme.

• 1/2 tsp of fennel seeds

• Salt and pepper to taste

• 1 tbsp of maple syrup

• 1/4 cup of sun-dried tomatoes

Method

Heat a non stick pan, add oil. Once heated, add squash and 1/4 cup water. Cover with lid and let simmer on medium heat. After 3-5 minutes check if half way cooked and squash has softened. If so, add herbs, fennel seeds, salt and pepper, otherwise wait a little longer.

Mix and cook without lid for a few minutes till all the water is dried up. Cover with lid again. Once fully softened and cooked, turn off flame and add sun-dried tomatoes, stir for a few minutes. Remove off heat wait about 3-5 minutes so it's not sizzling hot and then drizzle raw and unprocessed honey equally onto the squash and stir. Enjoy!

Enjoy as is, as a side dish with any grain of your choice or along with soup / salad.