Winter Squash in Coconut Milk

5.0(185)

by Mark Bittman

ThaiEasy, Quick, Appetizer, Side Dish

Servings

4 servings

Total time

30 min

Calories / serving

532 kcal

Ingredients (6)

serves

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

Instructions (2 steps)

01In 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.
02Just before serving, stir in vanilla. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

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Rich recipe — supports nutrition-aware planning.