Superfuel Butternut Tikka Masala

Ingredients

• 4 cups Butternut Squash, peeled and cut into 1“ cubes (about one small/medium squash)
• 2 tbsp Farmtrue Traditional Ghee , melted
• 1 1/2 tsp Garam Masala Spice
• 1/2 tsp Himalayan Pink Salt
• 1/4" Ginger Root, peeled and chopped
• 1 Serrano Chili, halved and seeded
• 2 tbsp Tomato Paste
• 2 tbsp Golden Milk Superfuel Latte Mix
• 2 tbsp Traditional Ghee
• 1 medium Onion, chopped
• 8 Roma Tomatoes, coarsely chopped
• 1 1/2 tsp Himalayan Pink Salt
• 3/4 cup canned Coconut Milk
• 1 can Chickpeas, drained and rinsed well
• 3 large handfuls of Baby Spinach
• Preheat the oven to 400° F.
• Toss the squash with melted ghee, spices, and salt.
• Transfer onto a baking sheet lined with parchment paper and roast for 25 minutes, until tender.
• Broil for 2-3 minutes to brown the squash cubes.
• In a heavy-bottomed soup pot or Dutch oven, warm the ghee over medium-high heat. Saute the onion for 2-3 minutes until it begins to brown.
• Turn heat down to medium, add the Tikka Masala, and saute, mixing well, until the spice mixture begins to brown, about 2 minutes.
• Add the tomatoes and salt. Bring to a simmer for 20 minutes on medium-low heat.
• Using an immersion blender, puree the sauce until smooth.
• Stir in chickpeas, spinach, and coconut milk.
• Gently stir in the squash cubes.
• Return to a simmer for 5 minutes.
• Serve over basmati rice or with Stove-Top Naan Bread .