roast whole butternut squash until soft
scoop out inside
fry one chopped onion in olive oil
three cloves garlic mashed and chopped
cook until brown
salt n peppar
tsp yellow curry
tsp ginger
red peppar flakes
1/4 tsp chipolete peppar or cyanne
add chicken broth bring to boil
pour into blender with chopped squash
blend till creamy
pour back into pot simmer . add salt to taste and coconut milk to make creamy
1/2 cup coconut oil butter
1/2 cup veg oil
1 1/4 cups granulated sugar
3/4 cup pumpkin puree from fresh roasted pumpkin
1 cup unsweetened cocoa powder
1 egg
1 tsp vanilla
1/4 c almond milk
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp baking powder
1/2 tsp salt
1 1/3 cups all purpose flour
1 cup dark chocolate chips
1 cup shredded coconut unsweetened Instructions
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a mixing bowl, whisk the coconut oil, and sugar together.
When well combined, whisk in the pumpkin.
Add the cocoa, cinnamon, allspice, baking powder, and salt to the bowl. stir until there are no bits of dry cocoa left.
stir in the flour and chocolate chips. You want to thoroughly incorporate all the ingredients, without over mixing.
Spread the batter into an even layer in the pan. Sprinkle with the coconut and pat gently, so it adheres to the batter.
Bake about 45 minutes, on the bottom rack of the oven. The brownies are done when the coconut is golden brown.
. Allow to cool completely (at least 90 minutes), before cutting.
