Squash (green or yellow or both)
Coconut Milk (from the can) (1/4 cup to 1/2 cup)
Coconut Oil (or olive oil) (tablespoon)
Spices (salt and pepper, plus anything that compliments the sweet coconut...I like curry powder)
-Heat the oil in a large skillet on Medium heat.
-Add squash and cook until browned.
-Add Coconut Milk and toss. Simmer veggies in milk for a few minutes.
-Add sprinkle of Almond meal to thicken the milk cream sauce if it's watery.
-Add spices to taste.
-Pour entire mixture into ramekins or into an oven safe dish.
-Sprinkle almond meal over the top of the veggie cream mixture.
-Broil the ramekins to brown the almond meal mix. Careful, this happens quickly.
*For a dairy version, substitute milk for coconut milk and use cheese instead of almond meal to top off the veggies.
*I served my squash au gratin with carmelized onion topped grass fed skirt steak and roasted brussels sprouts.