Winter Squash in Coconut Milk
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds dense-fleshed winter squash, like butternut, peeled, seeded and cut into big chunks
- 2tablespoons butter (optional)
- 3cups (2 cans) coconut milk
- ½cup brown sugar, or to taste
- Pinch salt
- ½teaspoon vanilla extract
Nutritional analysis per serving (4 servings)
532 calories; 42 grams fat; 36 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 21 grams sugars; 5 grams protein; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Just before serving, stir in vanilla. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.
Private Notes
Comments
i added some broth and pureed it...very good and easy !
Knowing I wanted something pudding-like for dessert, I added a teaspoon of Metamucil (my mother left some behind last time she visited; I discovered it makes a quick culinary thickener) and then puréed everything in the food processor before chilling. This ended up being an easy dessert. Next time I will garnish with toasted dried coconut.
Well this is the best thing ever! Sort of like a winter version of mangos + sticky rice- good for dessert or for breakfast. Super easy, super good, not even that bad for ya.
I made this with spaghetti squash, subbed in maple syrup and added a few oats to thicken. It’s a great dessert!
Waaaay the heck too sweet Thomas Keller via The NY Times has a better one
Think dessert, Penni!
I first tried this in Thailand and loved it! It is so welcome and different to have squash in a non-seasonal dessert. If you can find coconut sugar to sub in, it would make it more authentic, and if you add in a pandan leaf instead of vanilla, it would be perfect. These substitutions still preserve the general flavors of the Thai dessert. They also use pumpkin as well in this dish. So good!
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