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Winter Squash In Coconut Milk
30 Mins
Diet Restriction
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Secret Ingredients
  • 1 1/2 lbs winter squash , like butternut, peeled, seeded and cut into big chunks (or sweet potatoes)
  • 2 tablespoons butter (optional)
  • 2 (3 cup) cans coconut milk
  • 1/2 cup brown sugar (or to taste)
  • 1 pinch salt
  • 1/2 teaspoon vanilla extract
  1. In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
  2. Cook, stirring, until squash is very tender, 15 to 20 minutes.
  3. Cool to room temperature or refrigerate.
  4. Just before serving, stir in vanilla.
  5. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.
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