INGREDIENTS
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1 (1.5kg / 3-pound) butternut squash, halved lengthwise
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2 tablespoons olive oil
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3/4 teaspoon salt or to taste
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1 thumb ginger (coarsely chopped)
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1 can coconut milk or to taste
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Toppings
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(Option 1) Lemon zest and coconut flakes
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(Option 2) Sauteed mushrooms and chopped cilantro, chili flakes if you like it spicy