The squash was very difficult to peel! It was very bumpy. After that part though, this rest of the preparation is ridiculously simple and it has a great Asian flavor that I absolutely love - coconut milk. Coconut milk just screams Thai food to me.
Thai sweet pumpkin
One small-medium kabocha squash, peeled and cut into bite-sized strips
1 (15 oz.) can coconut milk
2 tablespoons honey
3 tablespoons cane (or turbinado) sugar
1/4 teaspoon sea salt
In a medium sauce pan add the coconut milk, honey, sugar, and salt. Cook over medium heat, stirring until the sugar and salt are dissolved. Add the squash and stir. Cover and cook over low heat until the squash is tender (about 10 minutes). Serve hot.
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