butternut squash, diced
Boil butternut squash until fork tender. Drain water out.
Blend butternut squash with coconut milk, and transfer to saucepan.
Add coconut sugar, salt, and pandan leaves.
Cook until the jam coats the back of your spatula, roughly 25 minutes or so. It should turn a slight darker brown color at this point.
Remove pandan leaves from mixture, and refrigerate jam overnight to let the jam thicken up consistency wise.