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1 medium sized butternut squash or pumpkin
1 can fill-fat chilled coconut milk, homemade or other cholce of milk
Sliced strawberries or other assorted fruit
Shredded coconut, toasted
Honey (often not needed with sweeter squashes)
Preheat the oven to 350 degrees.
Cut the squash in half. Place the squash halves cut-side down on a greased, rimmed cookie sheet. No water is needed.
Bake for about 1 hour or until tender, cooked through and caramel smell. Baking times may be longer for large squashes.
Allow the squash to sit until it is still warm but cool enough to touch without burning yourself.
Scoop out the seeds, then scoop cut the squash, transferring it to individual serving bowls and mashing it slightly. We like the flavor and texture best when it is not puréed or too mashed up.
Pour the milk over each bowl of squash, allowing it to pool at the sides of the bowl. Add desired toppings and a drizzle of honey.
We enjoy this best when we don't stir everything together.
The coconut milk lends a bright and refreshing taste to the squash when it is NOT stirred and absorbed into it. If the squash is not very sweet, add the honey or sweetener first to taste and stir it in before adding the milk and toppings.