This sweet, warm dessert is perfect in fall or winter. Coconut milk provides calcium, iron, magnesium, and other minerals. Squash is full of beta carotene. Be sure to add the pumpkin seeds for protein.
3 c. coconut milk
½ tsp. sea salt
¼ tsp. ground cinnamon
2 tsp. maple syrup, brown rice syrup, agave nectar, or honey (optional)
1 med. hubbard, kabucha (Sunshine), or butternut squash, cubed (7 to 8 c.)
½ c. toasted pumpkin seeds
Place coconut milk, salt, cinnamon, and sweetener in pan. Bring to a gentle boil over med. Heat while you prepare the squash. Peel hubbard or butternut squash if using. Kabucha (Sunshine squash) doesn’t need to be peeled – just wash it. Cut off stem ends. Cut open squash and remove pulp and seeds. Cut squash into 1-inch cubes. Add to coconut milk mixture and return to boil. Reduce heat to low and simmer 10 min., or until squash is tender. Don’t stir the mixture so squash cubes can retain their shape. Ladle squash and liquid into bowls and sprinkle seeds over the top. Makes 8 servings.
Recipe from The Vegetarian Mother’s Cookbook, Cathe Olson.