Ah fall, that time of year when people fill acorn squash with a ton of butter and sugar and marshmallows and call it a side dish. Nope and nope and nope.
We’re here to tell you that it’s possible to get the rich, sweet satisfaction of candied acorn squash without all the fat and sugar. Our Sweet Roasted Acorn Squash with Spiced Coconut Cream is proof of that. It’s also vegan, paleo-compliant, and gluten-free. Yes and yes and yes.Print
Sweet Roasted Acorn Squash with Spiced Coconut Cream
For the Squash
- 2 acorn squash, (2–2 1/2 pounds each)
- 2 tbsp plus 2 tsp extra-virgin olive oil, divided
- 4 tbsp Lakanto Golden Sweetener
- 2 tbsp Lakanto Maple Flavored Syrup
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- Pinch of salt
For Spiced Coconut Cream
- 1 can full fat coconut milk, refrigerated overnight
- 1 tbsp Lakanto Powdered Sweetener
- Generous pinch each of ground ginger and ground cardamom (about 1/16 tsp)
- Ground cinnamon for garnish
For the Squash
- Line a large rimmed baking sheet with parchment paper or a Silpat mat, then spread a teaspoon of the olive oil over the parchment/mat. Place oven rack at center position, and preheat oven to 400 degrees F.
- Wash and dry the squash, then snap the stem from the top. Use a large, sharp knife to cut the squash in half from top to bottom, then use a melon baller, ice cream scoop, or a large spoon to scoop out the seeds and stringy pulp.
- Once cleaned, flip cut side down and use a large, sharp knife to cut into uniform 1/2 to 3/4-inch thick slices. Use a paring knife to trim off any remaining pulp from the inside of the slices, then lay slices on the prepared baking sheet.
- In a small bowl, combine remaining oil, Lakanto Sweeteners, and spices. Hold each squash slice over the bowl while lightly brushing the inside and top surfaces with the mixture. When finished, you should still have at least half of the mixture remaining.
- Roast for 15 minutes, then remove from oven and flip the slices. Thinly brush the mixture on the top and inside of the slices and roast another 10 minutes, then flip the slices again, brush with any remaining mixture, and finish roasting another 5 minutes.
- Remove from oven, then let sit 2-3 before dividing the slices between four plates. Top with Spiced Coconut Cream and a pinch of cinnamon and serve.
For the Spiced Coconut Cream
- Make sure coconut milk has been refrigerated overnight before using. If possible, place a metal bowl and beaters from a hand mixer in the freezer for 30+ minutes before making the cream.
- Drain off and discard any separated liquid and add the white cream to the chilled metal bowl.
- Beat the coconut cream on medium-high with a hand mixer (chilled beaters, if possible) until peaks begin to form.
- Add the Lakanto, cardamom, and ginger to a fine mesh strainer, then sprinkle into the coconut milk, working out any lumps in the strainer with the back of a spoon. Continue beating the coconut milk until stiff peaks form, scraping the sides and bottom of the bowl as needed. Cover and refrigerate until ready to serve.
Store cooled squash slices in a glass airtight container for up to 4 days. Leftovers are outstanding when gently heated. The skin of the squash can be eaten or peeled off with a knife and fork.
Refrigerate leftover Spiced Coconut Cream in an airtight container up to 4 days.
Keywords: ROASTED SQUASH, ACORN SQUASH, PALEO, SUGAR-FREE, VEGAN, VEGETARIAN, MAPLE LAKANTO, MAPLE SPICE, PLANTBASED, PLANT-BASED, FALL RECIPES, CINNAMON, DESSERT, LOW-CARB, HEALTHY DESSERTS, HOLIDAYS, SIDES, SIDE DISHES, THANKSGIVING