Makes about 4 cups
- 1 large butternut squash, approximately 2 pounds
- 2 cups milk
- 2 cups white sugar
- 1/2 cup dark brown sugar
- 1 cinnamon stick
- 8-10 whole cloves
- 1 vanilla bean, split
- 1 cup dried unsweetened coconut
Peel the butternut squash and cut into small pieces - about 1 inch or less to a side. You can also grate it. The smaller you cut the pieces the faster it will cook. Put in a large (4 quarts or more) heavy pan over medium heat. Add the milk, sugars, cinnamon, cloves, and vanilla.
Cook over medium heat until the squash is soft and tender. Keep a close watch on it as the milk simmers; it has a tendency to foam up. After the milk comes to a simmer it will be 10-15 minutes before the squash is soft. As the squash becomes soft and tender, mash it into a pulp with a potato masher or a pair of forks. Stir well.
Keep the heat on medium and continue simmering, stirring frequently. When the mixture is reduced and thick like jam, remove from the heat. Keep a close eye on it so it doesn't burn as the milk reduces. This will take between 20 and 30 minutes.
Stir in the coconut and let cool before serving. Store in the refrigerator. We think this should keep for some time, but why should it? Ours is mostly gone already.