Pumpkin Pie Spiced Squash with Coconut Cream
 
Prep time
Cook time
Total time
 
A delicious winter squash recipe that's sweet enough for dessert, or a great breakfast for those crisp fall mornings.
Dana:
Recipe type: Side Dishes
Serves: 2-4 servings
Ingredients
  • 1 acorn squash, cut in half and seeds removed
  • 1 Tbsp coconut oil, melted
  • pinch of salt
  • ½ tsp pumpkin pie spice
  • 2-4 Tbsp of coconut milk, to drizzle
Directions
  1. Preheat oven to 400F.
  2. Drizzle the inside of your squash halves with the melted coconut oil. Place face up on a baking sheet, and bake for about 40-45 minutes, turning over halfway through cooking time. The squash should be easily pierced with a fork when it’s finished.
  3. Remove from the oven and allow squash to cool for at least 5 minutes, until it’s easy to handle (or at least use a towel so you don’t burn yourself.)
  4. Scoop out the squash flesh into a medium serving bowl and mash until only small chunks remain, if any. You can throw away the skins.
  5. Season with a pinch of sea salt, pumpkin pie spice, and drizzle with coconut milk, to serve.
  6. Devour! I like mine with extra coconut milk stirred in.
  7. Ready to crank up the WOW factor and show off to some guests? Add some shredded coconut. Drizzle a little honey or maple syrup on top, or add some shredded coconut. (not for whole30)
Notes
You can also do this with any other kind of winter squash! The only thing that would change in the recipe is the baking time - go a few minutes longer if it’s a bigger squash, and a little shorter if it’s smaller.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pumpkin-pie-spiced-squash-with-coconut-cream/