Creamed Squash with Coconut and Cinnamon

Gourmet Amanda Aragão teaches us how to prepare a delicious creamed squash recipe with coconut and cinnamon. Perfect for this fall season!

by Amanda Aragão


  • 1 kilo of butternut squash, cut into medium cubes
  • 2 cups water
  • 2 tablespoons  of cornstarch
  • 300 ml of coconut milk
  • 2 tablespoons  cream
  • 2 tablespoons  brown sugar
  • 1 tablespoon  cinnamon
  • grated coconut to taste
  • Coconut oil for greasing baking dish

Method of Preparation

  • Place the squash (cut into cubes) in a baking dish greased with coconut oil. Bake in preheated oven at 190 ° C (375 ° F) for about 20 minutes.
  • In a medium saucepan, add the squash and water. Cook uncovered over medium heat for 20 minutes or until the squash is tender.
  • Place squash in blender with sugar. Beat for 3 minutes or until it becomes a homogeneous creamy texture.
  • Dissolve the cornstarch in 1 cup of water. Transfer the creamed squash to a large pot, add the starch mixture to obtain a creamy texture. Add the coconut milk and cinnamon, bring to a simmer and stir. Heat to boiling.
  • Pour the cream into a bowl, sprinkle with grated coconut and cinnamon. Creamed squash can be served warm or cold. If you prefer it cold, refrigerate for 2 hours or until it hardens.

* This recipe serves up to 8 dessert cups.