Julie Bowersett

juliebowersett {at} verizon.net
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Wednesday
Nov212012

Coconut Acorn Squash

For my readers in the US, happy Thanksgiving.  It's not too late to add this simple recipe to the menu for tomorrow though it is good any time.  I was certain that I had recently seen a recipe using coconut and acorn squash together, but a search through my cooking magazines and even an online search failed to turn up what I was looking for.  Sometimes, I like to blog about things I haven't been able to find online so the next person who searches for "coconut acorn squash" will find a hit or two. 

Preheat oven to 400 degrees.  If you have a silicone baking mat, line a baking sheet with it (this makes clean up a breeze and also keeps the coconut from burning).  You can also use parchment paper or simply oil the baking sheet.

Wash your squash well.  The skin softens enough during cooking to become edible so you want to give it a good scrub.  Cut the squash in half, scrape out the seeds and discard them.

Slice each squash half into strips (about 3/4" thick). 

Toss the squash with olive oil and season with salt and pepper.  Lay the slices out on the prepared baking sheet.

Lightly sprinkle each slice with brown sugar.  You can adjust this to suit your taste or omit it entirely.

Bake for 20-25 minutes until soft and starting to brown.  Remove the baking sheet from the oven and sprinkle slices with shredded coconut (sweetened or unsweetened).  Return the baking sheet to the oven for an additional 5 minutes or until coconut is browned.

Serve warm or at room temperature.

We'll be heading to my inlaws for our family celebration tomorrow.  I will be taking along my blue Alabama Chanin dress to work on.  I am about an hour away from completely finishing it, and I am so excited to finally get to share it with you.  Whether tomorrow involves a big family dinner, a quiet affair or a regular work day, I hope it is a great day!

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