Butternut Squash in Coconut Milk

Name: Butternut Squash in Coconut Milk
Cuisine: American
Ingredients: 1 butternut squash; 1 cup coconut milk (about 250 ml); 1/2 cup granulated sugar (about 100 grams); 1/2 tablespoon coconut sugar; 1/2 teaspoon salt

Bossa @Bossa12

🧡Tip: Add seasoning at the end to shorten the cooking time. If sugar is added too early, it can slow down the cooking process. 😆🌟

😋 Don't worry about it not being sweet enough, as the natural sweetness comes from the butternut squash itself.

🧡Tip: Add seasoning at the end to shorten the cooking time. If sugar is added too early, it can slow down the cooking process. 😆🌟

😋 Don't worry about it not being sweet enough, as the natural sweetness comes from the butternut squash itself.

Bossa @Bossa12

🧡Tip: Add seasoning at the end to shorten the cooking time. If sugar is added too early, it can slow down the cooking process. 😆🌟

😋 Don't worry about it not being sweet enough, as the natural sweetness comes from the butternut squash itself.

🧡Tip: Add seasoning at the end to shorten the cooking time. If sugar is added too early, it can slow down the cooking process. 😆🌟

😋 Don't worry about it not being sweet enough, as the natural sweetness comes from the butternut squash itself.

Saved

Ingredients

1butternut squash
coconut milk
1 cupcoconut milk (about 250 ml)
1/2 cupgranulated sugar (about 100 grams)
1/2 tablespooncoconut sugar
1/2 teaspoonsalt

Saved

Steps

1

Peel and cut the butternut squash into bite-sized pieces.
2

Simmer the coconut milk over medium heat until boiling, then add the butternut squash. Check if the squash is cooked by piercing it with a fork. Once it reaches your desired texture, reduce the heat to a gentle simmer. Season with sugar and salt, stirring constantly to combine.