Savory Butternut Squash and Leek Dish (AIP Friendly)

I made a new discovery today: I love leeks! In the midst of trying to use up all of the extra veggies I received this week from our co-op share, I decided to try something new. 🙂 I am so glad that I created this dish; it is a winner and an easy side for the fall as well (although I obviously still enjoyed it on this particular day in August! 🙂 ). Plus, it is autoimmune protocol friendly if you omit the Parmesan cheese as a garnish. Enjoy!

Savory Butternut Squash and Leek
1 large butternut squash, peeled and cubed
1 leek (green tops and root removed), cleaned well. (For a tutorial on how to wash leeks, see this link.)
2 1/2 tablespoons of coconut oil, divided
1 clove of garlic, minced
Salt to taste
Parmesan cheese for garnish (optional)

Instructions: Preheat the oven to 350. While the oven is preheating, peel and cube up your butternut squash and toss with 1 tablespoon of coconut oil. Place the squash in a roasting pan and bake for 45 minutes, or until tender. During the last 10 minutes of baking time, start to prepare your leek. Melt 1 tablespoon of coconut oil over medium in a frying pan. With the top of the leek as well as the root removed, thinly slice the leek and then roughly chop. Saute in the frying pan for 5 minutes, stirring frequently. Add a 1/2 tablespoon of coconut oil to the pan, followed by the butternut squash. Saute gently for 5 minutes, being careful not to burn. Add the minced garlic and saute for 1 more minute. Season with salt and serve. Garnish with Parmesan cheese if desired. 🙂

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