Comfort Food

On a blustery autumn evening, it is finally time for some comfort food. Here is my favorite comfort food recipe (or recipt as Laura Ingals calls them). I got this recipe from the Delaney Farm Blog last summer and my five year old told me he loved it so much he wanted to eat it for every meal of the day for the rest of his life. If you cook the squash a day before hand, it is a cinch to make.
Mashed Coconut Ginger Squash

1 large winter squash
1 Cup coconut milk
2 tblsp chopped ginger
2-3 garlic cloves, plus 2-3 coloves minced
Olive oil
Salt and pepper
Fresh cilantro (optional)

Preheat oven to 375. Cut squash in half and scoop out seeds. Put on a baking pan and drizzle with olive oil. Put 1-2 cloves garlic in area where seeds used to be. Bake for 25-35 minutes or until soft when pricked with a fork. Remove from oven and cool. Scoop out squash from skin.

Heat olive oil in a pan on medium and saute chopped garlic and ginger until lightly browned. Turn heat to low and add coconut mild and squash. Once warm, remove from heat. Season with salt, pepper and optional cilantro.