Coconut Acorn Squash Food

COCONUT ACORN SQUASH

Steps:

• Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through.

GINGERED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity. Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil.
• Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.

COCONUT ACORN SQUASH & CARROT SOUP RECIPE - (4.3/5)

Steps:

• 1.Preheat oven to 400 degrees F. Cut squash in half lengthwise; remove seeds. Arrange squash halves, cut sides down, in a foil-lined shallow baking pan. Bake, uncovered, 40 minutes or until tender. Scoop flesh from squash; discard skin. 2.In a large saucepan melt butter over medium heat. Add carrot, onion, and ginger. Cook and stir for 3 to 4 minutes or until tender. Add squash flesh, coconut milk, water, and salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally. 3.Use an immersion blender to puree the soup (or, transfer to a blender). Ladle into bowls and top with desired garnishes. From the Test Kitchen Toasted Squash Seeds: Rinse seeds and pat dry with paper towels. In a small bowl, mix seeds with 1/2 teaspoon vegetable oil. Spread seeds in a single layer in a shallow baking pan. Sprinkle lightly with salt. Roast in the 400 degrees F oven for 5 to 8 minutes until toasted, stirring once. Microwave: Pierce squash in 3 places with a sharp knife. Microwave for 7 minutes or until tender. When cool enough to handle slice squash in halve and remove seeds. Reserve some of the seeds for garnish, if desired. Scoop flesh from squash halves and set aside. Discard skins. Nutrition Facts (Coconut Acorn Squash & Carrot Soup) Per serving: 252 kcal cal., 18 g fat (16 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 8 mg chol., 388 mg sodium, 20 g carb., 3 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

THAI-INSPIRED ROASTED ACORN SQUASH SOUP (VEGAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
• Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
• While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
• Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
• Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.