With Thanksgiving on Thursday, I wanted to be sure to get this recipe in under the wire, in case you have more squash than you can use. I used butternut, but almost any of your favorite squashes would do. Think of all the Vitamin A you will be getting! The picture doesn’t do this dish justice. It is very tasty!
Utensils: Baking pan (or saucepan if using the stove method*), potato masher, mixing bowl, serving bowl
Cooking Time: About one hour for baking or 1/2 hour if cooking the cubes in water on the stove*
Prep. Time: 15 minutes, once the squash is cooked
*NOTE: If you want to use squash that is already peeled, cut and cubed, you can cook it in water and cut down the baking time listed above. OrÂ you can peel, remove the seeds, and cube your own squash and cook it in water and also cut down on cooking time. I have tried it all three ways. Also, using baking spices gives the dish a sweeter taste, while using curry powder does not.
one butternut squash or 2 to 2Â 1/2 cups cubed and peeled butternut squash
1/2 cup unsweetened coconut milk
1/4 – 1/2 tsp. each cinnamon, nutmeg, cloves, ginger and cardamom or 1 – 2 tsp. curry powder
unsweetened, dried coconut for topping
1. Bake the squash in a 350 degree oven until you can pierce it with a fork, about one hour. If you can cut it in half lengthwise and remove the seeds, baking time is reduced. (If you use the cubed method on top of the stove, the cooking time is about half the baking time.)
2. Cool enough to handle, scoop out seeds, remove skins and cut into cubes. (If cooked on top of the stove, remove squash and place in bowl for mashing.) Place squash in a mixing bowl and add coconut milk. Using a potato masher or fork, mash the squash until lumps are gone, adding spices.
3. Place mashed squash (back) in the baking pan, sprinkle with some unsweetened coconut, and bake on high heat for about 5 minutesÂ or until the top of the squash and the coconut begins to brown, but not burn.
(Note: If you cooked the squash on top of the stove, remember to preheat the oven while you are mashing the squash.)
Yield: Depending on the size of the squash and how many other items will be on your Thanksgiving table, this recipe will serve 4-6 people.
One thought on “Coconut Squash, baked or cooked on top of the stove”
I think squash has to be cooked because it is hard to eat raw. I Googled winter squash & came up with 475% Vit. A in baked or cooked butternut squash. I want to call you to talk about a menopause project. Soon…ellensue