INGREDIENTS
1
Butternut squash, peeled, halved, seeded and cut into 1/2-inch cubes (about 4 cups), large
2 tbsp
Chives, fresh
2
Dates
2
Garlic cloves
1/2 tsp
Oregano, dried
1
Yellow onion, medium
1 15 ounce can
Coconut milk
2 cups
Vegetable broth, low sodium
1/4 tsp
Allspice
1
Kosher salt and freshly cracked black pepper
1
Sea salt, Flaked
2
inches Turmeric, fresh
3 tbsp
Coconut oil or olive oil
1
Olive oil, Extra virgin
1/4 tsp
Cumin
1/2 cup
Pepitas, toasted