This is an adaptation of our friend Ethan's butternut squash. His recipe is as follows: "Bake some squash in a sh*t ton of coconut oil." Here's our version.
1tablespoondried sagenot ground
Peel your squash and cut it into 1/2" pieces. This step can be done at home, just place the cubed squash in an airtight container and stick it in your cooler when packing up.
Heat the coconut oil in a large cast iron skillet over medium high heat. Add the squash and the salt, tossing to evenly coat the squash with the oil. Cook, covered if possible (a dutch oven lid or foil work well), until the squash is tender - about 15 minutes. Toss every few minutes to ensure even cooking.
Remove from the heat, sprinkle in the ground sage and salt to taste.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/coconut-butternut-squash/