Recipe by Chef Kate
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.
Top Review by White Rose Child
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!
- 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
Directions See How It's Made
- 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.