Vegan Pumpkin Casserole

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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.

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In a large skillet cook squash until softened.

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

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

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

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

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Transfer veggies to baking dish.

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

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Find more at theyummybowl.com

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