How To Make Squash Casserole

The creaminess of the coconut sauce, butternut squash and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free. 

Ingredients chickpea coconut milk unsweetened butternut squash  broccoli florets pumpkin seeds coconut oil salt and pepper smoked paprika  turmeric ginger  garlic clove  parsley for garnish

In a large skillet cook squash until softened.

Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.

Stir in chickpeas, close the lid and let sit for 2-3 minutes.

In the same skillet, add in all the spices, garlic and stir constantly for 1-2 minutes.

Stir in the coconut milk, and simmer for 3 minutes under a closed lid.

Transfer veggies to baking dish.

Pour the coconut sauce over the veggies. Bake for 25 minutes at 390 F.

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