pound butternut squash, peeled, seeded and cut into 1-inch pieces
1
pound sweet potatoes, peel and cut into 1-inch pieces
1
can (13-1/2 ounces) coconut milk*
3
tablespoons packed light brown sugar, divided
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground allspice
1
tablespoon grated fresh ginger
*Shake vigorously before opening to mix thoroughly.
1. Heat butter in large skillet over medium-high heat until hot. Add onion; cook and stir 4 minutes or until translucent. Add squash, sweet potatoes, coconut milk, 1 tablespoon brown sugar, salt, cinnamon, nutmeg and allspice. Bring to a boil over medium-high heat. Reduce heat, cover tightly and simmer 10 minutes. Uncover; cook 5 minutes more or until vegetables are tender, stirring frequently. Remove from heat. Add ginger.
2. Pour into blender or food processor and process until smooth. To serve, spoon into shallow decorative bowl or individual custard bowls. Sprinkle with remaining 2 tablespoons brown sugar.
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