Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion and 1 medium chopped red bell pepper to the pot, sautéing for 5 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves and cook for another 1 minute until fragrant.

4. 4

   Add 1 kg of peeled and cubed butternut squash, 2 cups of vegetable broth, and 1 teaspoon of salt to the pot, bringing the mixture to a simmer.

5. 5

   Cover the pot and simmer for 20 minutes, or until the butternut squash is tender, then stir in 400 ml of full-fat coconut milk and 0.5 cup of raw unsalted cashews.

6. 6

   Continue to simmer uncovered for an additional 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld, then remove from heat.

7. 7

   Stir in the juice of 1 lime and 0.5 teaspoon of freshly ground black pepper, then garnish with 0.25 cup of fresh chopped cilantro before serving.