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Creamy Coconut Parsnip Rice with Caramelized Butternut Squash
THE FULL HELPING12Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 lb. butternut squash (about one small, peeled and diced into inch cubes)
- 2 1/2 Tbsp. coconut oil
- 2 Tbsp. palm sugar (or dermerara, date paste, maple syrup, and agave are all acceptable substitutes, but I like the traditional use of sugar here)
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 5 parsnips (peeled and roughly chopped)
- 1/4 tsp. sea salt (or to taste)
- 1/2 lime
- 3/4 cup coconut milk (full fat or low fat, but full fat is nice here)
- 2 tsp. agave
- 1 tsp. canela
- 1/2 tsp. curry powder (optional)
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