Quibebe

Instructions

1. Peel the squash, remove the seeds and cut it into 2 cm cubes.
2. Sauté the minced onion and garlic in the oil in a saucepan over low heat for 3 minutes.
3. Add the squash cubes, water and salt, cover and cook for 15 to 20 minutes until the squash is very tender.
4. Roughly mash the squash with a fork or pestle, then stir in the coconut milk.
5. Mix and simmer for 5 minutes, stirring, until you have a smooth, creamy purée.
6. Season with white pepper and nutmeg, sprinkle with cilantro and serve hot.