Coconut Roasted Acorn Squash Recipe

There’s something truly magical about the union of warm, roasted acorn squash with the tropical flavors of toasted coconut. This Coconut Roasted Acorn Squash dish not only brings the delightful sweetness of squash but also the exotic aroma of coconut, making it a delightful family favorite. Perfect for seasonal gatherings or a cozy family dinner, this recipe is a creative twist that keeps everyone coming back for more. Join me, Zynah Maryam, as we embark on this culinary journey that’s bound to become a staple in your kitchen adventures.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/3 cup shredded coconut, toasted
• 1 tablespoon honey or maple syrup (optional)
• Fresh chopped parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut side up.
3. Drizzle the olive oil over the squash halves, then sprinkle with sea salt, black pepper, and cinnamon. Use your hands or a brush to ensure the squash is evenly coated.
4. Roast in the preheated oven for 40-45 minutes or until the squash is tender and caramelized at the edges.
5. In the meantime, toast the shredded coconut in a dry skillet over medium heat. Stir frequently until the coconut is golden brown and fragrant, about 3-5 minutes. Remove from heat and set aside.
6. Once the squash is done, drizzle with honey or maple syrup if desired.
7. Sprinkle the toasted coconut over the roasted squash and garnish with fresh chopped parsley.
8. Serve warm and enjoy!

Helpful Tips

If you’re new to working with acorn squash, don’t worry! It can be slightly tough to cut, so use a sharp, sturdy knife and take your time. To make the recipe even simpler, you can microwave the squash for a couple of minutes to soften it before cutting. For a different flavor twist, consider adding a pinch of nutmeg or allspice along with the cinnamon.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. The toasted coconut may soften when stored, so consider keeping it separate and adding just before serving if you plan to store the roasted squash.

Ingredient Substitutions

If you can’t find acorn squash, this recipe works beautifully with butternut squash or sweet potatoes. For a vegan-friendly option, use maple syrup instead of honey.

Pairings

Pair this delightful Coconut Roasted Acorn Squash with a light, crisp green salad or a coconut-infused quinoa salad to keep the tropical vibes going. For a refreshing drink, consider a chilled glass of coconut water or a tropical smoothie.

We hope you enjoy creating and savoring this delightful Coconut Roasted Acorn Squash recipe. Don’t forget to share your culinary creations with us using #ZynahzRecipes or tag us on Instagram. We love seeing your delicious posts! Please leave your feedback on our website at Zynahz.com and consider subscribing to our newsletter for the latest recipes and updates. Follow Zynahz on social media for more culinary inspiration!