WINTER SQUASH IN COCONUT MILK

Winter Squash in Coconut Milk image

Provided by Mark Bittman

Categories easy, quick, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

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Ingredients

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

Steps:

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

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 32 grams, Sodium 107 milligrams, Sugar 21 grams