Ingredients

• 1 butternut squash, peeled and diced into 1/2″ cubes
• 1 head of cauliflower cut into florets
• juice of 1/2 to 3/4 of a lemon
• large handful mint leaves, chiffonaded
• 1/2 to 3/4 cup pecans, coarse chopped
• 3-4 large cloves garlic, minced
• half cup or so unsalted chicken stock
• 1 Tbsp EV olive oil or coconut oil or butter or lard or (more specifically) bacon fat. Each creates slightly different flavor profile.
• salt and pepper to taste

Preparation

1. Heat fat in large skillet. Add squash and saute for a few minutes until it takes on some color.
2. Remove squash, add cauliflower and saute until it takes on a little color too.
3. Remove cauliflower. Add pecans and toast lightly. Add garlic with a little extra oil and saute until just turning golden.
4. Add squash back to pan with a little stock. Salt/ pepper, cover and steam for a couple of minutes. Then add cauliflower and a little more stock, salt/ pepper re-cover and continue to steam until everything is tender to your liking.
5. Add mint and lemon juice, more salt/ pepper if necessary. Turn off heat, toss. Eat.