Kabocha Squash Dessert Sauce
Ingredients:
2 pounds kabocha squash or any winter squash
1 Tbsp coconut oil
3 cups coconut milk (beverage)
1 cup half and half
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp almond extract
1/4 cup brown sugar
Instructions:
Preheat oven to 400 degrees F. Cut kabocha squash in half and scoop out seeds. Heat coconut oil in the microwave for 15 seconds until it becomes liquid. Brush on coconut oil all over kabocha squash. Heat in oven for 40 minutes or until fork tender.
Heat coconut milk and half and half in a deep skillet over medium heat. Scoop out squash flesh and add it to the warm milk in the skillet. Add the rest of the ingredients and stir for 15-20 minutes. Puree in a blender.
Serve as a dessert sauce over ice cream or apple brown petty.
