"Squashamel" sauce made with squash flour and coconut cream
Sep 4, 2014;
In a heavy bottomed saucepan, first melt the butter over medium low heat.
When the butter has melted, add the squash flour then whisk constantly until well combined (about 5 min).
Slowly add the can of coconut cream, wisking throughout. Dial the heat up to medium and bring to a boil while continuing to whisk.
When it reaches a boil, add the pepper and salt and whisk while boiling for 2-3 min. Dial the heat beack down to just below boiling and (switching to a wooden spoon) stir until the sauce reaches a consistency that can coat the back of your spoon (about 15 min).
Let cool for 5 min before serving.