Vegan Butternut sage squash

Ingredients

• 900 g Butternut squash, peeled, seeded and cut in 1.5cm dices
• 1 tbsp Coconut oil
• 1/2 tbsp Sage leaves, fresh, finely chopped
• 1 pinch Black pepper, ground
• 1 pinch Fresh ground salt
• 60 ml Water

Method

1. Melt coconut oil in large skillet over medium-high heat.
2. Add squash then season with salt and pepper.
3. Cook for 5-6 minutes, tossing frequently, until squash is slightly brown.
4. Add 60ml water and reduce heat to medium-low. Cover it.
5. Simmer squash until tender, for 8-10 minutes.
6. Toss with sage before serving.