Ingredients:
- 1 Large Butternut squash
- 1 can of Organic Coconut milk
- ¼ Cup coconut flakes
- ¼ Raw Walnuts Method:
- Peel and cube squash.
- Bake squash on 350 for 25 minutes, until soft.
- Blend with coconut milk, salt and pepper.
- Top with coconut flakes and raw walnuts.
