| Ingredients | 1 pound cubed butternut squash
1 can garbanzo beans, rinsed and drained
1 large (24 oz) can crushed tomatoes
1 tbsp coconut oil
1 small onion, diced
2 -3 cloves garlic, minced
1 tbsp fresh ginger root, grated
½ tsp cinnamon
½ tsp cardamom
½ tsp coriander
½ tsp turmeric
1-2 tsp real maple syrup
Organic Girl Super Greens
Pepper and Real Salt to taste
Hemp seed (for garnish)
Fresh ground pepper (for garnish)
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| Directions | 1. Sauté onion, garlic, and ginger in the coconut oil until onion is wilted.
2. Add a large can of organic crushed tomatoes to pan.
3. Add: garbanzo beans, cinnamon, cardamom, turmeric, salt, pepper, maple syrup, and butternut squash.
4. Cover and simmer 15-20 minutes until squash is tender. Turn off heat.
5. Add a large handful of Organic Girl Super Greens and stir to wilt.
6. Serve over cooked brown basmati rice.
7. Top with hemp seeds and fresh ground pepper.
8. Enjoy!
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| Do you have a funny or interesting story about your recipe | I had this lovely cubed organic butternut squash I found at Costco in the fridge. I didn't know what I was going to do with it when I bought it but when I opened the fridge the next day, and saw it, this hearty recipe adopted from one of my sweet potato recipes was born.
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