2 Tbsp butter or coconut oil
2 garlic cloves, minced
900g butternut squash, peeled, cut lengthwise in half and sliced into half-moons or cubes
300 ml ProShape Coconut
1-2 Tbsp harrisa sauce, homemade or store bought (adjust amount to taste)
1 tsp fresh peeled, grated ginger
1/4 tsp sea salt
4-5 chard leaves, stems removed and sliced thinly


Melt butter in a heavy large deep skillet over medium heat. Add garlic and squash and sauté 1 minute. Add coconut milk, harissa paste, ginger and salt and bring to boil. Cover, reduce heat to medium-low, and cook until squash is almost done (about 10 minutes).
Add chard and cook until leaves wilt, turning occasionally, about 5 to 7 minutes. Uncover the pan and raise heat to stirring occasionally until most of the liquid has evaporated and thickened. Serve warm. (serves 4)