For the caramelized squash:
2 lbs (about one small) butternut squash, peeled and diced into inch cubes
2 1/2 tbsp coconut oil
2 tbsp dermerara or palm sugar (date paste, maple syrup, and agave are all acceptable substitutes, but I like the traditional use of sugar here)
1/2 tsp sea salt
1/4 tsp black pepper
Toss the squash in the oil, sugar, salt, and pepper. Roast at 400 degrees for about 25-30 minutes, until squash is tender and getting brown. You can (and should) leave it in the over for a few minutes longer if you want a more caramelized effect. Set aside till you’re ready to make dinner.
For the creamy parsnip rice:
4-5 parsnips, peeled and roughly chopped
1/4 tsp sea salt (or to taste)
Juice of half a lime
2/3-3/4 cup coconut milk (full fat or low fat, but full fat is nice here)
2 tsps agave
1 tsp cinnamon
1/2 tsp curry powder (optional)
IFH Note: This recipe calls for a raw parsnip "rice." You could also play around with including actual cooked rice into this recipe for something heartier. You could also roast or steam the parsnips first, to create a puree to add to rice or serve with the squash.
1) Place parsnip and salt in a food processor and process till the mixture resembles rice. At this point, you can dehydrate it for about 10-15 minutes to warm it up, if you so desire.
2) Transfer rice to a bowl and mix with your coconut milk, lime, agave, and cinnamon. Mix in your butternut squash, check seasoning, and dig into a fresh bowl of sweet, creamy comfort.