At the beginning of May we harvested a ton of squash here on the farm. This is not the americana butternut squash, but a gigantic squash that can weigh up to 20kg/44lbs. . Although I am selling most of it, I am still up to my arms in squash and most of my cooking at the moment involves squash in some form or another. One of the best things that I have made so far is a sweet squash dessert. Boiling the squash with cloves, coconut and sugar makes the most delicious dessert, especially if paired with fresh cheese.
Here is the recipe. Enjoy!
1.5kg/3.3lbs cubed squash (you can use any kind of squash or pumpkin)
450g/1lb white sugar
50g-100g/1.7oz-3.5oz shredded coconut
Cube the squash. In a medium to large pan add all of the ingredients except the coconut. Bring to the boil. There is no need to add water as the squash will release a lot of water, but if you think it is a bit dry and the squash is burning or sticking to the bottom of the pan, you can add some water. Boil for approximately 30 to 45 minutes until the squash is soft. Using a fork, mash all of the squash until you have a nice pulp. Add the coconut, mixing in well. Continue boiling until you have a thick puree. Add more sugar, coconut or cloves if you want.
Remove from the heat and allow to cool to room temperature. Serve on it own or with fresh cheese.
Store in the fridge for up to two weeks.