Portobello Mushrooms in Curried Coconut Milk Sauce over Pumpkin Puree

Ingredients

• 1 can of unsweetened coconut milk
• 1 Tbsp. olive oil
• 1 large onion, finely chopped
• 1 Tbsp. minced garlic
• 1 tsp ginger, peeled and finely chopped
• 2 jalapeños or any hot chiles of your choice
• 1/2 tsp curry powder
• 2 tsp ground coriander
• 1 tsp ground cardamom
• 2 tsp ground cumin
• 1 pound baby portobello mushrooms (or any other variety)
• sea salt
• 3 Tbsp. fresh cilantro, finely chopped
• For the pumpkin puree:
• 1 medium butternut squash, peeled and cubed
• 1 1/2 cups milk
• 2 Tbsp. butter (optional)
• salt and freshly ground pepper
• For the roasted pumpkin:
• 1 cup butternut squash, peeled and diced
• salt and freshly ground pepper

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