I stole this recipe from the Whole Approach candida forum. My family and I have been loving it lately. In moderation, many candida diets allow winter squash. Treat yourself! And your family.
Sauteed Butternut Squash with Lemon, Almonds and Parsley/cilantro
2 Tbs olive oil
2 Tbs unsalted ghee
3 cups ½ inch diced, peeled butternut squash
salt and ground pepper
¼ cup loosely packed parsley or cilantro, chopped
1/3- 1/2 cup finely chopped, soaked raw (truly raw) almonds -soak for approx. 6 hours
1 ½ tsps grated organic lemon zest or lemon juice to taste
lime juice to taste
Heat the oil and ghee in a 10 inch skillet over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 tsp salt and ½ tsp pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8-10 minutes. Transfer the squash to a serving bowl. Add the parsley, almonds and lemon zest and toss to combine.
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