Creamy coconut squash
- ½ butternut squash
- 1 ½ cups coconut milk
- ½ teaspoon cinnamon
- ½ cup pecans or other nuts
Instructions:
A smooth and creamy purée of butternut squash is a nice change of pace from bacon and eggs.
- Scoop the seeds and pulp out of the squash and peel the outside with a vegetable peeler. Cut the squash into small chunks and microwave until soft, about six minutes.
- Place the squash in the food processor and blend until smooth. While blade is still running, add coconut milk and cinnamon.
- Serve warm in a bowl, garnished with nuts and a generous pat of butter or an extra drizzle of coconut milk.