I am not a big fan of squash – unless it’s zucchini,, which I will eat every which way from Sunday – but you call something butternut, and you’ve got my vote.
You’ve also got it when you add coconut milk to something; it’s like the Asian version of a good chicken broth – clean, homey and downright addictive.
This is a little rich, so if you’re looking for something a little lighter, a dash or two of cayenne might do a body good. Either way, this is a delightful substitute for played-out mashed potatoes and a great way to take advantage of that last farmer’s market run of the season.
1 butternut squash, peeled and diced
salt and pepper
1 can of coconut milk
1 tsp of grated ginger
- Preheat oven to 400.
- Coat squash with oil and salt and pepper.
- Roast for 20 minutes or until tender.
- Place in a medium size pot. Mash up with a potato masher.
- Add ginger, coconut milk and salt and pepper to taste. (It should be the consistency of mashed potatoes.)