Winter Squash in Coconut Milk


  • 1 ½ pounds dense-fleshed winter squash, like butternut, peeled, seeded and cut into big chunks
  • 2 tablespoons butter (optional)
  • 3 cups (2 cans) coconut milk
  • ½ cup brown sugar, or to taste
  • Pinch salt
  • ½ teaspoon vanilla extract
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      497 calories; 36 grams fat; 32 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 5 grams protein; 109 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. Cook, stirring, until squash is very tender, 15 to 20 minutes. Cool to room temperature or refrigerate.
  2. Just before serving, stir in vanilla. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

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