Gluten-Free, Vegan

Do you need different dietary options for Thanksgiving this year? We have you covered. We completely understand that everyone's diet needs can be diverse from person to person. 

This yummy Curried Butternut Squash dish will be a hit at your holidays parties. It is a new take on the traditional holiday side that everyone loves and gives it the flavor of India.

Guju Sauce Used: Coconut Indian Sauce 

Source of Inspiration:

We wanted to give our traditional American Thanksgiving menu the flavors of India that we love all year long. Our Coconut Indian Sauce makes this veggie dish easy to prepare and is the perfect option to make for your vegetarian and vegan guests!

Servings: 4 

Prep Time: 5 min

Cook Time: 20-25 min

Total Time: 25-30 min

Ingredients: 

• 2 tablespoons coconut oil or avocado oil
• 1 medium yellow onion, peeled & chopped
• 3 garlic cloves, peeled & minced 
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 cups cubed butternut squash
• 1 jar of Guju Coconut Indian Sauce 
• 4 cups baby spinach
• 1 14.5-ounce can of chickpeas, drained 
• 1 sprig fresh rosemary, minced
• 1 sprig fresh thyme

Directions: 

1. Heat avocado or coconut oil in a large pot to medium-low heat and add chopped onion, minced garlic, sea salt and black pepper.
2. Sauté until the onions and garlic are soft and have begun to brown, about 3-5 minutes.
3. Add in cubed butternut and toss well with the onions and garlic. Place a lid on the put and reduce heat to low. Stir every few minutes for a total of 12 minutes to prevent excessive browning.
4. Open the lid and pour in your Guju Coconut Indian Sauce and stir well. Add lid back onto the pot. 
5. Check to see if your butternut is soft. When it is soft, stir in baby spinach and drained chickpeas. Turn off the heat.
6. Garnish with fresh rosemary and thyme. 
7. Serve and store leftovers in the fridge for up to 5 days. 

Notes: Indian cuisine is known for its use of aromatic spices and herbs. To fuse this recipe with traditional American Thanksgiving recipes, we used fresh rosemary and thyme, but you may also use cilantro or parsley. 

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef