Coconut Cream Butternut Squash

  • By Jess Dang
  • October 7, 2013

Coconut Cream Butternut Squash by Cook Smarts
Over these last two years, I’ve become such a coconut milk addict that it’s now a pantry staple that I can’t live without. In the past I mainly used it for curries, but now that I’m also developing paleo meals for our meal plan service, I’ve discovered that it’s also a lovely way to add a touch of creaminess without the dairy. Plus, it’s got just the right hint of sweetness.

I now love adding it to a variety of vegetable dishes, and with butternut squash season upon us, it was time that the winter squash got the creamy coconut milk treatment. I discovered just a little bit of coconut milk (sometimes labeled as coconut cream and not to be confused with coconut water, which is something very different), some maple syrup, and some salt turned butternut squash into a decadent treat. It was like eating vegetable Greek yogurt!

Aside from this being a great vegetarian, gluten-free, and paleo vegetable side, it would also make some delicious gourmet baby food. With Thanksgiving also not so far off, bookmark this recipe for your menu, because this is a side that everyone in the family can enjoy.

What vegetable dishes would you try adding some coconut milk to?

Coconut Cream Butternut Squash by Cook Smarts


Coconut Cream Butternut Squash
Recipe Type: Vegetable side dish
Author: Jess Dang
Prep time:
Cook time:
Total time:
Serves: 4 to 6
A little bit of coconut milk turns butternut squash into something deliciously decadent!
  • Ingredients
  • Butternut squash – 1, peeled and cubed
  • Coconut milk – 1/2 cup
  • Maple syrup – 1 tbs.
  • Salt – 1 tsp.
  1. Butternut squash prep – Two options: 1) Peel with a peeler and then cube; or 2) Microwave for 5 minutes, flipping the butternut squash in between. Cool and then chop, peeling off skin with a knife. {See video here} (Can be done up to 5 days ahead)
  1. Place chopped butternut squash with 1 cup of water in a saucepan. Bring to a boil and then simmer covered for 10 to 12 minutes.
  2. Drain and return to saucepan. Add coconut milk, maple syrup, and salt. Puree with an immersion blender (you can also use a masher, but it won’t be as smooth and creamy). Season to taste with more salt or sweetener.


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