butternut squash yellow onion garlic avocado oil coconut milk vegetable broth
cinnamon sage salt pepper
©Kirsten Nunez
Preheat the oven to 400° F. Cut the squash in half, lengthwise. Scoop out the seeds and pulp, then pierce the skin with a fork. Peel and cut the onion.
©Kirsten Nunez
Place the squash in a large casserole dish or baking pan, skin side down. Add the onions. Drizzle oil on both, then sprinkle with salt, pepper, and cinnamon. Roast for 40 to 55 minutes.
©Kirsten Nunez
In a large pot, heat the remaining avocado oil. Cook the garlic until fragrant and slightly brown, about 30 seconds.
©Kirsten Nunez
Scoop out the squash and finely chop the sage leaves. Add both to the pot, along with the onions and broth. Simmer for 5 to 7 minutes.
©Kirsten Nunez