VEGAN Butter-not chicken

Peel and cube the butternut squash into bite size pieces. Toss the squash with olive oil, black pepper, and salt. Cook on a sheet pan in the oven for 50 minutes at 375°F.

Heat a large dutch oven over medium high heat. Thinly slice the entire red onion. Add 3 tbsp of vegan butter and the sliced onion. Cook until the onion is translucent.

Move all the onions to one side of the pot. Add 3 more tbsp of vegan butter to the empty side, as well as the mixed garlic and ginger. Cook for 1 minute, then add all of the dry spices. Cook for 30 more seconds then stir all of the contents to combine. Quickly add the cans of tomato puree and coconut milk and stir to combine to ensure the spices don't burn. Then add the juice from 1 lime, and simmer over medium low heat for 30 minutes.

Once the butternut squash is done, add it to the Dutch oven, stir to combine, and simmer for another 30 minutes.

Serve with rice and garnish with cilantro and (optional) Sliced jalapeños or chilis.