I was a bit skeptical about dinner. I am not the biggest fan of butternut squash, but I got it in my CSA box and excited to try out a recipe I would like. This was so easy and perfect for a cold rainy night.
Ingredients
Butternut squash halvee
Small pumpkin halved
One sweet potato halved
1/4 onion halved
1 tbl evoo
1 qt chicken or veggie broth
1 tbl turmeric
1 tsp nutmeg
1 can coconut milk
Take first 4 ingredients cover with oil, salt and pepper. Roast in 425 degree oven for thirty minutes. I only used half of pumpkin and squash- adjust accordingly. Removed from skins and place in blender with broth. Pulse. Add spices to taste and heat for 5-10 minutes then add in coconut milk. Top with chives.
Ingredients
Butternut squash halvee
Small pumpkin halved
One sweet potato halved
1/4 onion halved
1 tbl evoo
1 qt chicken or veggie broth
1 tbl turmeric
1 tsp nutmeg
1 can coconut milk
Take first 4 ingredients cover with oil, salt and pepper. Roast in 425 degree oven for thirty minutes. I only used half of pumpkin and squash- adjust accordingly. Removed from skins and place in blender with broth. Pulse. Add spices to taste and heat for 5-10 minutes then add in coconut milk. Top with chives.
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