Winter Squash in Coconut Milk

Ingredients

• 1 ½ pounds dense-fleshed winter squash, like butternut, peeled, seeded and cut into big chunks
• 2 tablespoons butter (optional)
• 3 cups (2 cans) coconut milk
• ½ cup brown sugar, or to taste
• Pinch salt
• ½ teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    497 calories; 36 grams fat; 32 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 5 grams protein; 109 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. Cook, stirring, until squash is very tender, 15 to 20 minutes. Cool to room temperature or refrigerate.
2. Just before serving, stir in vanilla. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.