There may come a day when we get tired of butternut squash, but it’s hard to imagine. Combine it with other great vegetables and coconut milk, and the world becomes a beautiful place. 
Ingredients:
2 Tbs extra virgin coconut oil
1 Tbs ginger, chopped
2 Shallots, sliced into slivers
5 Garlic cloves, chopped
3 Cups butternut squash, cubed (about 1 medium squash)
1 Can coconut milk, full fat
1 Tsp Salt
1/2 Tsp Pepper
2 Cups green beans, cut into 2-inch pieces
2 Cups cauliflower, cut into bite-size pieces
1 Can garbanzo beans
2 Cups baby spinach, packed
Directions:
Heat coconut oil in a large saute pan over medium heat
Add the shallots and ginger and cook for about three minutes, until the shallots become clear
Add the garlic and cook for another 2 minutes
Add the squash and pour in the coconut milk, simmer for 15 minutes
Add the green beans, cauliflower, and garbanzo beans to the mixture, simmer for an additional 15 minutes
Remove from heat and add spinach, stirring until wilted
Serve over rice, quinoa…or millet has been one we’ve been having fun with lately. Whatever suits your fancy!
