Kabucho Squash with Coconut Cream and Quinoa

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Ingredients:

-1 1/2 lbs kabocha squash.

-1/2 cup quinoa.

-5.6 fl.oz coconut cream.

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Coconut cream mixing.

-1 tsp cornstarch.

– 3/4 tsp sugar.

-1/8 tsp salt.

Evenly mix with coconut cream and bring to boiling over low heat and set aside.
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Put quinoa and 6 cup water in a pot over medium heat stir frequently until boiling

then cook at over low heat about 20 minutes until the quinoa become translucent.
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Put the kabocha squash in over low heat about 10 minutes until the squash become soft.
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Add 1/2 cup brown sugar in and mix well .
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Simmer over low heat.
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kabocha squash with quinoa and coconut cream is ready to serve.

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