Acorn squash is one of our favorite fall ingredients to work with. It’s sweet, full of vitamins and nutrients, and has a vibrant yellow color. Our Coconut Roasted Acorn Squash recipe is very simple, but the flavors are bold and unique. The acorn squash is tossed with coconut oil, coconut flakes, and curry powder, then baked in the oven. The curry powder and coconut give it a mildly Indian flavor, so it goes well with the sweetness of the acorn squash.

This acorn squash would be a lovely addition to any fall dinner menu, and would also pair well in an Indian-themed dinner alongside our Chicken Biryani or Indian Chicken and Rice.

Coconut Roasted Acorn Squash

Coconut Roasted Acorn Squash

Yields: 6 servings | Calories: 193 | Total Fat: 12g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 327mg | Carbohydrates: 24g | Fiber: 5g | Sugar: 1g | Protein: 2g | SmartPoints: 9

Ingredients

  • 3 acorn squash
  • 3 tablespoons coconut oil
  • 1 teaspoon curry powder
  • 1/2 cup dried coconut flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Directions

  1. Preheat the oven to 350 degrees. Split the squash in half, then scoop out the innards and seeds. Slice them into half-inch thick slices. Toss them with the remaining ingredients and lay onto a greased baking sheet. Roast for 30 to 35 minutes.
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What better way to switch up your roast veggies than new flavors to add to them? What other spices or flavors do you use with yours? Let us know in the comments section below!