As with most of my dishes, I usually throw stuff in a skillet or a pot, and VOILA, a meal. I’d say about 90% of the time, I’m lucky and it tastes delicious enough that there really isn’t much left over for the following day’s lunch. 🙂

INGREDIENTS:

• 1 medium kabocha squash ~ skin removed (optional), seeds removed, cut into large chunks
• 8 cremini mushrooms ~ washed, cut into quarters
• 1 bulb garlic (yes!) ~ peeled, smashed
• 1 large yellow onion ~ peeled, washed, & sliced
• coconut milk
• 2 cups frozen peas
• filtered water
• 1 cup organic cilantro ~ leaves only, chopped (this was from my garden)
• sea salt
• evaporated cane sugar
• veggie seasoning
• olive oil

DIRECTIONS:

1. In a large stainless steel pot, heat the oil and sauté the onions and garlic until they are golden & aromatic.
2. Add the squash and sauté to achieve brown edges.
3. Add the water and bring to a rolling boil for about 5 minutes. Skim off the foam.
4. Add the coconut milk, frozen peas, sea salt, sugar, and veggie seasoning.
5. Reduce the heat to simmer for about 15-20 minutes, with the lid on.
6. Serve hot and garnish with cilantro.