In a large saucepan or Wok, melt coconut oil on medium - high, add chopped garlic, shallots, caperberries and sautee until golden. Add squash and carrots and stir until semi-soft. Add sea salt and fresh rosemary and cover with a lid and reduce heat to low. Simmer for 10 minutes and serve!
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (42%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 617.3mg||21 %|
|Potassium 571.1mg||15 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 8.6g|
|Protein 2.5g||4 %|
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Calories per serving: 81
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