Fiddleheads Sauteed in Nomato Sauce

Ingredients

• 16 oz fiddlehead ferns
• ½ cup pumpkin purée*
• ¼ cup bone broth or water
• 2 tablespoons balsamic vinegar
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon sea salt or to taste
• 2 tablespoons coconut oil
• Basil leaves for garnish
• Lime or lemon juice to serve

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