Heat up 2 tablespoons of coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
4 tablespoons coconut oil, 4 cups butternut squash
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.
2 cups chickpeas, salt, black pepper, 4 cups broccoli florets
Transfer the veggies to a 9x13 inch baking dish, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add remaining coconut oil, then the garlic, ginger, smoked paprika, and turmeric, and stir constantly for 1 to 2 minutes.
¼ cup pumpkin seeds, 2 teaspoon smoked paprika, 1 ½ teaspoon fresh ginger, 2 garlic cloves, 1 teaspoon fresh turmeric
Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 35-40 minutes at 390 F.
2 cups coconut milk
Garnish with chopped parsley and more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal.
¼ cup parsley
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