1 Cup dried unsweetened coconut, soaked in ¾ cup warm water
12 Cloves garlic, chopped (about ¼ cup)
½ - 1 Tablespoon Dijon mustard
½ Teaspoon peppercorns
½ Teaspoon turmeric
1 ½ teaspoon sale
2 Medium onions, sliced
½ jalapeno pepper including seeds to taste
½ cinnamon stick
5 pounds pumpkin (butternut squash would work) peeled, seeded, and cut into 1-inch cubes
1 14 ounce can coconut milk
Place the coconut, garlic, mustard, peppercorns, turmeric and salt in a food processor or blender and blend briefly. Add the onions and jalapeno, and blend for a few seconds more.
Pour the mixture into a large deep skillet or Dutch oven, add the cinnamon stick and cook over medium heat, stirring frequently, for 5 minutes. If needed, add water to prevent sticking. Add the pumpkin to the sauce. Cover and cook until tender about 20 minutes, removing lid to stir periodically. When the pumpkin is tender, stir in the coconut milk, reduce the heat to low, and cook, stirring, until the coconut milk is heated and the flavors are blended, about 5 minutes. Adjust the seasonings to taste and serve. Enjoy!
Brought to us by: Silence Heart Nest, Seattle, W