Serves 4-6

INGREDIENTS

1 small yellow onion, chopped
1 tablespoon olive oil, plus more for garnish
1 teaspoon smoked paprika
½ teaspoon turmeric
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
2 garlic cloves, minced
2 Nature’s Partner Fuyu persimmons, chopped (approximately 3 cups)
½ large butternut squash, peeled and chopped (approximately 3 cups)
2 cups vegetable broth
Fresh chives and heavy (or coconut) cream, to garnish

DIRECTIONS

Mix all the ingredients for the chia pudding together and let sit in the refrigerator for at least 4 hours (or overnight) in an air-tight container.

Once the chia pudding is set, melt the coconut oil in a sauté pan; gently stir in the pepitas, coconut flakes, maple syrup, and cinnamon. Lightly toast until golden brown, about 3 minutes. Watch carefully to avoid burning.

Assemble in a small jar or glass. Add one layer of persimmons, one layer of chia pudding, and another layer of persimmons.

Top with pepitas coconut crumble and serve.