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Ingredients
- 1 ambercup squash;
- 2 cups coconut milk;
- ¼ cup raw honey;
- 2 tsp. ground cinnamon;
- 1 egg white;
- Pinch of nutmeg;
Directions
- Cut the top off the squash and remove all the seeds.
- Place the squash in a saucepan. Add a few inches of water, but not enough to cover the squash.
- Bring the water to a simmer and let simmer over a medium heat until the flesh of the squash is soft, about 15 min.
- In bowl, combine the coconut milk, honey, cinnamon, egg white and nutmeg, and stir until smooth.
- Carefully remove the squash from the hot water and pour the coconut mixture inside the squash.
- Let it sit for a few minutes, until the squash absorbs some of the liquid. You can use the squash as a bowl for the coconut milk, or cut the flesh into pieces and serve in the coconut milk.
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