Coconut & Kabocha Squash Mash

Serves: 3-4


1 large kabocha squash
3 tablespoons coconut oil
¼ cup full-fat coconut milk
2 tablespoons honey (omit for week 3)
¼ teaspoon ground cinnamon
Sea salt to taste
Garnish: pumpkin seeds, pecans, Fresh cilantro leaves, chopped*


Preheat oven to 400 . Carefully cut the squash in half (if you have trouble try cooking it in the microwave for 1-2 minutes, this will soften the skin). Scoop out the seeds and quarter the squash.
Melt coconut oil in microwave, toss with squash wedges. Bake for 30-35 minutes or until fork tender and browned in places.
Once the squash is cooked fully, slightly cool and scoop into a food processor. Blend with the coconut milk, honey, cinnamon and sea salt.
Serve as a side and garnish as you like.

Recipe by Body Nourish


Make ahead tip: This creamy mash can be made in advance and kept in the fridge for 3-4 days. Reheat when ready to enjoy!