YIELD: 24 servings 3 lbs. whole-grain spaghetti 6 lbs. butternut squash, cut into 1” cubes 3 oz. olive oil 1 1/8 cups curry powder 3 qts. low-sodium vegetable broth or stock 9 oz. unsweetened coconut milk 6 Tbsps. organic almond butter 2 Tbsps. white pepper 2 Tbsps. kosher salt 2 ¼ lbs. canned chick peas, drained and rinsed 1 ½ cups fresh mint, chopped 1 ½ cups fresh parsley, chopped 6 Tbsps. garlic, minced 6 Tbsps. onion, minced ¾ cup ...
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