From the kitchen
Coconut Squash Mash
Kabocha or butternut squash steamed and mashed with coconut milk and a pinch of nutmeg for a naturally sweet, dairy-free side.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 medium Kabocha or Butternut Squash, peeled and cubed
- 1/2 cup Canned Coconut Milk, well shaken
- 1 tbsp Butter or Coconut Oil
- 1/4 tsp Ground Nutmeg
- Salt and Pepper, to taste
Method
- Steam the squash until very tender, about 15 to 18 minutes.
- Drain thoroughly and let sit 2 minutes to release excess steam.
- Mash the squash with the butter until mostly smooth.
- Stir in the coconut milk gradually until you reach your desired consistency.
- Season with nutmeg, salt, and pepper, and serve warm.
Kitchen note
Warm the coconut milk slightly before stirring it in if the squash has cooled at all — cold coconut milk hitting warm squash can cause the fat to seize slightly and turn the mash a little grainy at the edges.
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