Serves 4-6
Prep time 15 minutes
Cook time 40 minutes
Ingredients
- 2 medium butternut squash or Kabocha pumpkins
- 2 onions, sliced
- 2 garlic cloves, chopped
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons of tomato paste
- 1 teaspoon of harissa
- 1 teaspoon of turmeric
- 1 teaspoon of cinnamon
- 1 teaspoon of ground cumin
- 1 tablespoon of ground ginger
- 1 tablespoon of maple syrup
- Salt and pepper to taste
- 1 cup of organic vegetable broth
- 1/2 cup of cashew cream
- 2 tablespoons of cilantro, chopped (for garnish)
Instructions
- Peel and seed pumpkins and breakdown into 2 inch cubes
- *If your pumpkins are too hard, wrap them in tin foil and bake them at 350 in the oven until soft enough to peel and breakdown
- In a large pot, add garlic and olive oil
- Let garlic golden, then add a bit of water to stop it from cooking
- Add onions and let caramelise for about 20 minutes
- Add all spices and tomato paste
- Add pumpkin and mix together well with spices and onions
- Cover and let cook for about 15 minutes
- Add vegetable broth and cook on low until pumpkin is tender and starting to fall apart
- Add maple syrup and salt and pepper to taste
- Serve over cauliflower rice and top with cashew cream and cilantro
