2 tablespoons extra virgin olive oil
1 medium buttnernut squash, cut in half vertically, seeds removed
1 medium acorn squash, cut in half vertically, seeds removed
Salt
Pepper
1 medium red onion, or 2 shallots, chopped
1 tsp fresh, grated ginger
3-4 cups vegetable broth (depending on desired thickness)
½ teaspoon cinnamon
1 cup coconut milk
Recipe and photo contributed by ATOAH instructor Vicki Mines of BLE Nutrition Services.