Crispy Roasted Squash Bowl

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the leeks and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the roasted squash and let it crispy, undisturbed, so it takes on real color before you stir.
4. Stir in the coconut milk along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Serve warm, ideally with something to soak up the sauce.