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Spicy Coconut Butternut Squash

  • 1 Butternut Squash – 2 lb.
  • 1/2 tsp Tabasco Sauce
  • 2 T. Brown Sugar
  • 1/4 c. Coconut Milk – canned
  • 1 tsp. Salt
  • 2 T. Butter
  • 1/2 tsp. Cardamom Seeds
  • 2 T. Fennel Seeds
  • 1/2 c. Coconut – toasted, for garnish

Cut the squash in half, remove seeds and cut into large chunks. Cover with water in large saucepan and boil gently 12 to 15 minutes or until tender. Drain, peel and mash. Add Tabasco sauce, sugar, coconut milk and salt. Melt the butter in a large frying pan. Crush the cardamom and fennel seeds and sauté in the butter for a few minutes to release flavors. Add the squash mixture and cook while stirring for several minutes to combine and reheat. Put in a serving bowl and garnish with the toasted coconut.

Serves 6 to 8

Submitted by Sylvia Weaver, Gettysburg.

2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest


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