- 1 medium butternut squash, about 4 cups
- 4 tablespoons avocado oil, divided
- 1/ 2 medium yellow onion, diced
- 2 cloves garlic, diced
- 4 Fuyu persimmons, diced
- 3 cups vegetable broth
- 1 cup coconut milk
- Fresh sage
- Kosher salt, as needed
- Black pepper, as needed
- 1/ 4 cup roughly chopped Walnut Pieces
- 1/ 4 cups roughly chopped Pecan Pieces
Pre-heat oven to 350.
Prep squash by cutting both ends off and slicing in half. Scoop out seeds with a spoon, and peel the skin. Dice into small to medium cubes.
Toss squash in a bowl with 2 tsbp oil and 2 healthy pinches sea salt (about 2 tsp) and ¼ tsp fresh black pepper.
Add to lined baking sheet and cook for 25 minutes until soft.
While squash is cooking, peel and dice your persimmon.
Add 2 tbsp oil to dutch oven over medium heat. When hot, add onions and cook until translucent.
Add persimmon and saute for about 5 minutes to caramelize fruit.
Add in squash and 6-8 sage leaves, stir to blend everything together.
Add vegetable broth and bring to a boil.
Turn down heat and add coconut milk. Simmer for about 10 minutes.
Add to blender and blend on high, you may need to do this in two parts.
Add more water or vegetable broth for desired consistency.
For the nuts: In a small bowl, mix together pecans, walnuts. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Then pour out the nuts onto a baking sheet - spread out evenly and Bake for 12-15 minutes until the nuts are golden and crisp.
Serve warm and top with a drizzle of coconut milk, black pepper, sage, and toasted nuts.