WHAT IS COCONUT NECTAR?

Coconut nectar is sometimes called coconut molasses and is available in most gourmet stores or the natural aisle of conventional supermarkets. It’s very similar to maple syrup. The coconut tree is tapped for it’s syrup which is then boiled down to an amber colored liquid. The great thing about coconut nectar is that it has a very low glycemic index. This makes it ideal for those watching their carbs but who are looking for a sugar substitute. And, even though it’s from the coconut palm, the coconut flavor is very mild.

SUGGESTIONS WHEN MAKING SQUASH WITH COCONUT NECTAR

• Go for kabocha but try other veggies too

Roast the kabocha in the oven to caramelize it and brings out the naturally sweet flavor. The sauce is  fruity ad herby. This is a great winter side dish or vegetarian main course. We love kabocha because it retains its shape nicely after roasting.

WHAT PAIRS WELL WITH SQUASH WITH COCONUT NECTAR?

This sauce is a good fruity glaze that works well with other hearty fall vegetables like carrots, parsnips, other hard squashes and sweet potatoes. It also serves double duty as a nice finish sauce on roasted chicken slices. Try to get pineapple juice in a carton versus a can since the can often adds a metallic taste to the finished product. (written by Chef Stef)

Reprinted with permission from The Art of the Perfect Sauce by Lorilynn Bauer & Ramin Ganeshram