Serves 4 people
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
Place squash, salt, sugar, coconut milk and water in a large heavy bottomed saucepot. 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.