Heat the coconut oil in a large sauté pan on high heat. Add the squash and onions at the same time. Cook for about 5-10 minutes, until the squash starts to brown and become tender, and the onions start to brown, but not caramelize or burn too much. You want the squash to be tender and cooked through, but still firm to the bite.

Stir or toss intermittently as the squash and onions sauté.

Mix in salt and pepper to desired taste.

At the very end, toss in the mint and mix until it is all blended together.

Serve immediately with fresh mint leaves on top. For more nutrition and depth to the dish, you can add cannellini beans, pine nuts, hemp seeds, or feel free to get creative.