Ingredients:
✨ 600g diced squash (Brazilian squash is different but I’ve tried it with multiple types of squash including kabocha and it works, the texture and color are just a bit different. I believe it would work with butternut squash too)
✨ 1/2 cup xylitol
✨ spices to taste (I used 2 cinnamon sticks, 6 cloves, 2 cardamom pods, 2 star anise, a single thin slice of fresh ginger e freshly ground nutmeg)
✨ optional: 4 tablespoons of coconut flakes
Instructions:
Put everything into a pan on low heat, with a lid on. Stir from 5 to 5 minutes. When it’s soft, start mashing the squash into a puree with the spoon or a potato masher. Turn the heat up and mix vigorously until liquid has evaporated to your taste.
In Brazil it’s served with fresh white cheese, similar to Mexican queso fresco.
Enjoy ☺️
by ColomarOlivia
Dining and Cooking