Prep 30 mins
Cook 0 mins
Is it sweet? Is it savory? Eat it warm? Eat it cold? Puree it? Leave it chunky? Yes to all! Start or finish the meal; add more brown sugar or honey if you like it sweeter. It's good every which way. For a low fat version, skip the butter and use lite coconut milk. From Mark Bittman in the New York Times. Prep time does not include time to cool.
- 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
- 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.
Wow, I think this is the first time I've used vanilla in a main course!! This is wonderfully unusual. I used buttercup squash, lite coconut milk and omitted butter- and it was still incredibly rich and thick, almost more of a sauce! 1/4 cup of sugar was also enough for me. Once fully cooked I just mashed the squash slightly, no need for a blender :-) A five-star verdict!
I picked an acorn squash last week at the community garden and used it in this
recipe although it was barely a half pound size it that. First, it was quartered
and roasted with a little bit of olive oil for about 40 minutes. Peeled and added to a crock pot
along with a 5.6 ounce can of coconut milk and about 2/3-3/4 cup of vegetable broth. Cooked on
LOW for about 2 1/2 hours. Added the vanilla and pureed the mixture. I only added 2 tablespoons of sugar and no more was needed. The soup does need a fair amount of
salt to make all those ingredients "pop". Garnished with sliced green onions (fresh chives will work) and a quick shake of cracked black pepper. Unique and delicious! Reviewed for Veg Tag/October. Thanks!