Butternut squash in coconut milk with black sesame rice balls

Heat up one package of frozen butternut squash cubes in 2 cups of coconut milk in a pan. 

Set aside to a low simmer for 10 minutes. 

In a separate pan boil 2 cups of hot water. 

Add in the frozen rice balls and cook for about 5 minutes. 

Drain. 

Add the balls to the squash and coconut milk in a bowl. 

A quick and easy dessert or snack.