Coconut Whipped Winter Squash |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Cooking by Moonlight Ingredients:
1 large butternut squash or 2 acorn squash |
1/2 cup coconut milk |
2 -4 tablespoons butter |
salt and pepper |
1 pinch nutmeg |
1 pinch cinnamon, allspice or 1 pinch pumpkin pie spice |
Directions:
1. Preheat the oven to 375.
2. Cut squash in half and place both havlves cut side down in a baking dish.
3. Pour 1 inch water in the pan to keep the squatch from scortching.
4. Bake for 45 minutes or until fork tender. Remove and set aside until cool enough to handle.
5. Scoop out the flesh and whip with a sturdy wire whisk or food processor.
6. Slowly add the coconut milk, butter, salt and spices to taste.
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