INGREDIENTS
2 cups
cubed butternut squash
1/2 tsp
salt
1/2 tsp
pepper
1/4 tsp
chili powder
2 tbsp
coconut oil
1 tsp
honey
1
head of butter lettuce, leaves torn off
1
red pepper, thinly sliced
4
green onions, sliced
1/3 cup
peanuts, coarsely chopped
1/4 cup
fresh cilantro, torn
thai dipping/drizzling sauce
4 tbsp
sweet chili sauce
2 tbsp
rice vinegar
2 tbsp
canned coconut milk
1 tbsp
brown sugar
2 tsp
creamy peanut butter (it mixes in easier if it’s melted, FYI)
2
garlic cloves, minced
1
lime, juiced
1 tsp
grated fresh ginger