Preparation time: 50 minutes, active preparation: 20 minutes
Ingredients
- 1 or 2 butternut squashes (1 is good for about 3 good portions);
- 1 or 2 cans of coconut milk, depending on the number of squashes you prepare
- Sea salt and freshly ground black pepper to taste;
- Any fresh or dried herb you’ve got laying around;
Preparation
Preheat your oven to 350 F.
Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.
Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. Check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.
. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.
Start mashing the squash with a potato masher on a low heat. You can also place the flesh and coconut milk in a blender and blend the mixture.
Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. Grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.
Serve.! Garnish with fresh herbs. For added style, you can drizzle additional coconut milk in a spiral on the served bowls to create a white swirl.