INGREDIENTS
1
butter nut squash (medium)
2 tsp
olive or canola oil
3
garlic cloves (chopped)
1
red onion (roughly chopped)
1/2 tsp
dried rosemary
1/2 tsp
red chili flakes
salt (to taste)
pepper (to taste)
1/2 cup
coconut milk (I used canned full fat coconut milk)
3 cups
water or use vegetable broth