INGREDIENTS
1 tbsp
apple cider vinegar
1/3 lb
brussels sprouts
2 1/2 lb
butternut squash
1 tbsp
fresh ginger root
14 oz
full fat coconut milk
2
garlic cloves
4 servings
olive oil
1/2 tsp
red chili flakes
1 medium
red onion
1 bunch
scallions
4 servings
sea salt