INGREDIENTS
1/2
inch Butternut squash
6 cloves
Garlic
1
Green bell pepper, large
1
Red onion, medium
1 tbsp
Rosemary, fresh
1 tbsp
Sage, fresh
2
Tomatoes, medium
2 tbsp
Tomato paste
2 tsp
Red pepper flakes
1
Salt and ground black pepper
1 tbsp
Vegetable oil
2 tsp
Cumin seeds, lightly roasted
2
Medium carrots or 1 large (diced)