by the yummy bowl
Heat coconut oil in a skillet. Sauté butternut squash chunks for 5-7 minutes.
Add broccoli florets, season with salt and pepper, stir in chickpeas, and let sit for 2-3 minutes.
Transfer veggies to a baking dish. Simmer spices in coconut milk, pour the sauce over the veggies, and prepare to bake.