1. In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. 2. Cook, stirring, until squash is very tender, 15 to 20 minutes. 3. Cool to room temperature or refrigerate. 4. Just before serving, stir in vanilla. 5. Purée mixture in a blender or leave it chunky; serve cold or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
