Winter Squash in Coconut Milk

• 1 1/2 pounds dense-fleshed winter squash, like butternut, peeled, seeded and cut into big chunks
• 2 tablespoons butter (optional)
• 3 cups (2 cans) coconut milk
• 1/2 cup brown sugar, or to taste
• Pinch salt
• 1/2 teaspoon vanilla extract

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. Puree mixture in a blender or leave it chunky; serve cold or at room temperature.

winter, butter, coconut milk, brown sugar, salt, vanilla

Taken from cooking.nytimes.com/recipes/9102 (may not work)