 Coconut Butternut Squash
Makes 7 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Coconut Butternut Squash
|
|
|
|
Ingredients
|
|
1
|
tablespoon butter
|
|
1/2
|
cup chopped onion
|
|
1
|
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.
|
|
|
|
© Publications International, Ltd.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
