INGREDIENTS
1
Butternut squash (about 3 pounds), large
1/3 cup
Cilantro
1
Fresno chile
4
Garlic cloves
1
Onion, small
2 tsp
Orange, zest
1 1/2 cups
Coconut milk
1
Kosher salt
3 tbsp
Vadouvan or curry powder
5/16 cup
Coconut oil, virgin
1/4 cup
Coconut flakes, unsweetened
1/4 cup
Pumpkin seeds