The BEST Caramelized Coconut Acorn Squash
When it comes to any type of veggies I like to try different methods of cooking and flavoring.
And recently I’ve been using coconut oil in as much of my cooking as possible and this has to be one of my favorite ways of cooking acorn squash so far.
- Acorn squash, cut in half, seeds removed and then cut into 1″ thick strips
- 2 tbs coconut oil
- 1 tbs evoo (extra virgin olive oil) or 1 tbs butter instead
- salt and pepper to taste
Salt and pepper both sides of the squash first, in pan heat coconut oil and evoo (or butter) and arrange all of your slices of squash flat in the pan cook for 4-6 minutes or until slightly brown, shaking pan occasionally so squash doesn’t stick, flip and cook on the other side for an additional 4-6 minutes, shaking occasionally until slightly brown and yellow part of the squash is soft when poked with a fork.
This acorn squash has the sweet flavor of coconut it’s oh so good and completely easy!
The skin becomes soft and can be eaten, of can be pulled off and tossed.
You can even bake the seeds!
Directions: Rinse seeds to remove all squash particles and then let air dry until there is no water at all. Toss seeds with a 1 tbs melted butter and spread out on baking seed, sprinkle with salt and bake at 275° for 15-20 minutes.
Acorn Squash has many health benefits and is full of vitamin C, read about the nutritional value HERE.
How do you like your acorn squash cooked?