Afghan Roasted Pumpkin and Veggies
Servings Prep Time
4-6 20minutes
Cook Time
45 minutes
Servings Prep Time
4-6 20minutes
Cook Time
45 minutes
Ingredients
For the Afghan Roasted Pumpkin
For the Roasted Veggies
Instructions
Afghan Roasted Pumpkin
  1. Heat the olive oil in a large dutch oven. Add the onion and spices, sauteing on medium heat until onion has cooked down and fragrant. Add water as needed if onions begin to burn.
  2. Add butternut squash and sauté. Keep adding water as needed if the squash starts sticking to the pan. Then turn the heat to medium-low/low and let the squash simmer.
  3. Add coconut sugar. Continue to stir and the let the squash simmer until it is soft and tender.
Roasted Veggies
  1. Toss all the veggies with the olive oil, garlic, salt and pepper. Place an even layer on a cookie sheet. Bake at 400 degrees for 20-30 minutes, tossly occassionally to ensure all of the veggies cook evenly. Veggies should be soft and tender after baking.