Prep time: 15 min. Cook time: 45-60 min.
what you need:
1 medium acorn squash
1/3 can coconut milk
(more if you’re squash is large)
1/3 cup of unsweetened shredded
coconut or coconut flakes
1 Tbsp. cinnamon
1 tsp. groung ginger
2 tsp. honey (optional)
1. Pre-heat oven to 400°F.
2. Slice acorn squash in half. Fill a
roasting pan about 1” deep with
water, then place the squash halves
flesh-side down into water and roast
for about 45 minutes to an hour, or
until flesh is very soft.
3. Scrape out seeds and discard.
4. Spoon out squash into a
saucepan. Add coconut milk,
coconut flakes, and seasonings and
cook over medium heat until well
5. Using a potato masher or hand
blender, puree squash slightly so no
large chunks (this isn’t a puree, but
you want to blend down the fibers). It
should be relatively thick, so if it’s not,
try adding more shredded coconut
and/or coconut milk.
6. Top with nuts, shredded coconut,
coconut milk, or berries. Serve hot!