Thai sweet pumpkin

I never ate or even saw this dessert when I visited Thailand. I had this at a Thai restaurant near home as dessert for a New Year's Even dinner last year. It was really tasty. 

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I came across a recipe for this dessert while looking on the internet and it called for using a kabocha squash. I wasn't sure if I'd be able to find that squash and sort of put the thought of making it out of my head for a while... Then I went to the market yesterday and sitting in this large display in the produce section was a whole box of organic kabocha squash. So, of course, I had to pick one up and get right to trying this dessert.

The squash was very difficult to peel! It was very bumpy. After that part though, this rest of the preparation is ridiculously simple and it has a great Asian flavor that I absolutely love - coconut milk. Coconut milk just screams Thai food to me.

Thai sweet pumpkin
One small-medium kabocha squash, peeled and cut into bite-sized strips
1 (15 oz.) can coconut milk
2 tablespoons honey
3 tablespoons cane (or turbinado) sugar
1/4 teaspoon sea salt

In a medium sauce pan add the coconut milk, honey, sugar, and salt. Cook over medium heat, stirring until the sugar and salt are dissolved. Add the squash and stir. Cover and cook over low heat until the squash is tender (about 10 minutes). Serve hot.