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“The two basic items necessary to sustain life are sunshine and coconut milk.”
~ Dustin Hoffman
Sunshine in a Bowl
When I was a little girl, shivering in the winter cold as I waited for the schoolbus to arrive, I would tilt my face toward the sun, close my eyes, and imagine it was summer on the beach. I would hear the seagulls’ cry and the roar of the waves, feel the coarse sand beneath my bare feet and the tight feeling of my skin where the saltwater had dried, leaving a fine white dust behind. Most of all, I would feel the sun’s rays beating down on my body, warming me from the inside out. This recipe reminds me of those mornings. It’s a bowl of warmth in the winter time, with veggies the color of the rising sun.
Inspired by Global Table Adventure
Winter Veggies in Spiced Coconut Milk (Paleo, AIP, GAPS, Wahls, Whole30)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Side Dishes
- Method: Stovetop
- If you're making homemade coconut milk, make it first and set aside.
- Peel and cube the butternut squash and beets, making the beet cubes a little smaller than the squash. (Tip: if you find peeling butternut squash a challenge, this inexpensive peeler makes it easy!)
- Steam both until almost tender (about 10-15 minutes).
- Melt coconut oil in a saucepan over medium heat. Add onions and sauté until soft. Add garlic and ginger and cook another minute.
- Add the coconut milk. Bring to a gentle simmer.
- Finally, add the steamed squash and beets. Cover and simmer until the vegetables are soft and have absorbed most of the spiced coconut milk. This takes about 15 minutes, but you can also turn down the heat and allow it to soak in longer for added flavor.
- Salt to taste. (It doesn’t need much; it’s very flavorful on its own).
Keywords: paleo, aip, gaps, wahls, whole30, winter veggies in spiced coconut milk
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Photo credit: Christina Feindel