Thursday, February 22, 2007

Coco-nutty Acorn Squash

1. Acorn squash: wash, cut in half (stem to end), clean out insides (reserving the seeds), score inside grids with a sharp knife, place skin side down in a baking sheet with water.

2. Fill each crater with:
1 tsp. Coconut Oil
1 Tbsp. Florida Crystals (or Brown Sugar)
1 tsp. Maple Syrup
dash sea salt

3. Bake for about an hour: pulling them from time to time to baste. Bake until the squash is very soft, cover with tin foil if needed.

4. While the oven is hot: clean the acorn squash seeds in a colander, dry them with a towel & toss in a bowl with olive oil & sea salt, place on a cookie sheet with parchment paper, put in the oven with the squash. Check often, turning them. Remove when brown, set aside.

5. Serve the acorn squash: top with some shredded coconut, and the roasted acorn seeds. You might also like to drizzle some maple syrup or add a couple pats of Earth Balance. Acorn Squash are a good source of iron, riboflavin and vitamins A and C.

9 comments:

aTxVegn said...

This recipe looks great! Not too sweet, and with coconut - yum! I make that French bread all the time- it's so easy and good.

Melissa West said...

Mmmmm coconut oil is my new favourite oil. Very good for you too.

Mary said...

Thank you for your comments! I love your blog! Andrew and I do take kung fu together. That's how we met. :D We absolutely love it.

maybepigscanfly said...

Oh yum, acorn squash. I love how you lined the plate with the seeds- very fancy. I've never used coconut oil before (actually I'm not even sure that I knew it existed). Does it have any good health benefits?

Teresa
... I'm loving the surge of posts!

KleoPatra said...

Acorn squash, who knew?! Love them craters. Very pretty plate decorations, too. I like the look and i like the ingredients. Florida Crystals rock my world, by the way. This looks totally, totally YUMMY!

laura jesser said...

Oh, how I love acorn squash! I love to see everyone's acorn squash dishes, too--I'm always collecting new ideas!

Vicki said...

hi teresa! coconut oil is good for you, it's: high in antioxidants, no trans fatty acids, not hydrogenated, no cholesterol, unrefined, & VEGAN! the brand i have is organic & non-gmo -- the link probably has more info.

thanks for coming by everybody. i ate one of these yesterday, and it was so good! not too sweet, but just enough to enhance the flavor of the squash. the seeds were more tasty than roasted pumpkin seeds -- more tender & less hull. i'll be roasting all my squash seeds from now on! :o)

Emmy said...

Oh yum, that squash looks absolutely delicious. I love roasted squash seeds too. So tasty!!!

Candice said...

Looks Yummy!