Coconut Lime Squash

• 1 lb of winter squash
• 4 tablespoon butter
• 2 teaspoon fennel seeds crushed
• 1/2 teaspoon cardamom seeds crushed
• 1 - 2 hot green chilis, seeded and minced
• 2 - 3 tablespoons maple syrup
• 3 tablespoons cream (optional)
• 1 teaspoon salt
• 1/2 cup shredded unsweetened cocomut (toasted or un toasted)
• 2 tablespoon lime juice

1. cut open and peel squash. scoop out seeds fibers. Place pulp in a bowl and puree with potato masher or food processor. Or use frozen squash.
2. Heat 3 tablespoons of butter in heavy skillet over moderate heat. When it is hot and frothing, add fennel seed, cardamom seeds, and green chilis. Within seconds add the squash puree, sweetner, cream, and salt. Cook stirring frequently, until thickened. (5 minutes). Before serving garnish with coconut, remaining butter and sprinkle with lime juice.

winter, butter, fennel seeds, cardamom seeds, green chilis, maple syrup, cream, salt, cocomut, lime juice

Taken from www.epicurious.com/recipes/member/views/coconut-lime-squash-51444031 (may not work)