Creamed Summer Squash

Creamed Summer Squash
Creamed Summer Squash
photo by recipe author


Servings: 8-10
Preparation Time: 30-35 minutes

  • 3 tablespoons coconut oil
  • 2 medium onions, chopped
  • 10 medium yellow summer squash, washed and sliced
  • 2 tablespoon Himalayan salt, or to taste
  • 3 teaspoons black pepper, or to taste
  • 1/4 cup grass-fed butter
  • 1 cup heavy cream
  • 4 ounces cream cheese

Saute chopped onion in coconut oil in a large cast iron skillet until tender, but not browned. Add sliced squash and salt and pepper. Stir. Place lid on skillet and cook over medium heat for about 30 minutes or until squash is very tender, stirring occasionally.

After squash is thoroughly cooked, remove lid and stir. Add butter and mash squash and onions using a potato masher.

Add heavy cream and cream cheese, mixing thoroughly. Cook for an additional 5 minutes on medium-low heat until creamy and thick.

Adjust salt and pepper to taste. Serve and enjoy.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Savory Stuffed Acorn Squash

Savory Stuffed Acorn Squash
photo by recipe author


Servings: 6
Preparation Time: 45-50 minutes

Preheat oven to 350° F.

Cook rice.

Slice squash in halves, scoop out seeds, and place in a large baking dish.

In a large pan on medium-high heat melt the coconut oil and coconut cream concentrate. Add onion and cook until translucent. Add garlic, Italian seasoning, salt, cayenne, celery, and ground beef. Cook until well browned. Turn off heat and mix in cooked rice.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierce easily with a fork (baking time will vary depending on squash size) approximately 30 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!