I just can't get enough butternut squash and sweet potatoes this winter season. Who's with me? I like preparing meals that pack a punch of flavor and don't take hours to make. It's surprisingly easy to do so when using seasonal vegetables, herbs, and spices.

This can be made as an entree, side dish, or snack. You can enjoy with a side of hummus and crackers as a filling meal like I did (pictured below), or with anything else you please.

Ingredients

2 Tablespoons extra virgin coconut oil

1 clove garlic, minced

2-inch piece ginger, minced

3 green onions, sliced

1 butternut squash, peeled and diced

1 1/2 cups oyster mushrooms, coarsely chopped

1 bunch baby bok choy, ends removed

1 Tablespoon coconut aminos - Coconut Secret

Pinch of sea salt and black pepper, to taste

Pinch of dried chili flakes, to taste

Juice of 1/2 lemon, plus lemon wedges to serve

Procedure

Heat coconut oil in a large pan. Add garlic, ginger, and green onion and sauté for a few minutes.
Add diced butternut squash, cover, and cook, stirring occasionally, for about 8 minutes, until tender but not mushy.
Add mushrooms, baby bok choy, coconut aminos, and spices. Cover to cook until greens have wilted. Taste and adjust seasoning if needed.
Serve and garnish with chopped herbs and lemon wedges.

Serves 4-6

Enjoy and share if you try this dish. What's your favorite quick and flavorful meal?

Giovanna