Butternut Squash In Coconut Milk Recipe

Ingredients

1 1/2 pounds butternut squash, peeled, seeded, and cut into chunks

2 tablespoons butter

3 cups (2 cans) coconut milk

1/2 cup brown sugar, or to taste

Salt

1/2 teaspoon vanilla extract

Preparation

In a saucepan, combine the squash, butter, coconut milk, and brown sugar with a pinch of salt, and bring to a slow boil. Cook, stirring, until the squash is very tender, 15-20 minutes. Just before serving, stir in the vanilla. Puree with immersion blender or leave chunky; serve cold or at room temperature.

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