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Braised Sweet Potato & Winter Squash

Thanks to CSA member Liz Lance for passing on this recipe from the Hands On Gourmet website!

Serving Size

Serves 4


  • 1 ½ pounds delicotta squash (or any winter squash), cut into 1” cubes
  • 2-3 tsp Kosher salt
  • 1-2 Tbsp sugar
  • 2 cups coconut milk
  • 2 cups water
  • 2 sweet potatoes, cut into 1” cubes
  • Cilantro sprigs, to garnish

Recipe Directions

  • Place squash, salt, sugar, coconut milk and water in a large heavy bottomed sauce pot.  The squash should be covered by about ¾.
  • Bring to a boil, and turn down to a simmer.
  • Cook uncovered until softened, at least 15 minutes.
  • Add the sweet potatoes, and cook until tender. Liquid should be thick and reduced.
  • Taste for seasoning.  The dish should be a little sweet, a little salty, and creamy.
  • Garnish with the cilantro sprigs.
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