Now, before I start, let me get one thing perfectly clear: I'm pretty sure that I am not the first person to make this recipe, so please understand that I'm not taking ownership of this recipe.
I am sharing it though because this is my favorite go-to recipe for squashes like zucchini squash and other similar tasting squashes.
The thing I LOVE about this recipe is that it is so flavorful, simple, and best of all super cheap to make!
More importantly, it is incredibly healthy and 100 % vegan.
So now that that is out of the way, here's the recipe:
3 medium sized unripe butternut squashes, roughly chopped
5 raw vine tomatoes (roughly chopped)
1 raw onion (roughly chopped)
2 tbsp of Grapeseed oil
Salt and Black Pepper to Taste
Cooked Brown Rice (as many servings as you may need- You can make this ahead of time)
Preheat a medium frying pan on medium to low heat.
Drizzle on the pan the grapeseed oil (you can use any neutral oil of your choice) mainly to grease the pan and prevent any food from sticking.
Sauté the raw onions for a bit, mainly to coat the onion pieces in some oil and then add in the unripe butternut squash.
After 3-5 minutes of cooking, add in the tomatoes and use the juices from the tomatoes to fully cook the squash to perfection! Note: If you can, it is best to cook for longer at a lower heat to retain maximum nutrition from this dish
Once you start to see that the squash is mostly cooked, crack some salt and pepper on it and mix it around.
BAM! It is done once the squash is completely tender. Always test with a fork! This dish is best served on a bed of cooked brown rice and as always, pair it with some raw vegetables such as celery to balance out the carbs!
If you happen to make this recipe, let us know in the comments below!
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