Coconut crusted acorn squash

acorn squash 4 v2

Here’s the problem with reading so many amazing food blogs every day, you end up bookmarking a million and one different recipes you want to try out after the gorgeous pictures leave you drooling, usually at 8am with your cup of coffee in hand. If you’re anything like me, your bookmarks are so overwhelming that if you end up making even 10% of them you’d be happy.

Well, last week Jessica made these and I could.not.get.them.out.of.my.head. What a genius idea! And, anything that looks like an onion ring but made with a “real” vegetable and baked instead of fried, totally wins in my book. Lucky for me, there have been 2 acorn squash sitting on my counter for a couple weeks now.

acorn squash 1 v2

I have this obsession with roasting root vegetables and squash in coconut oil though so I thought I would go a different route with the breading and play up the coconut theme.

Of course, rosemary was involved too because apparently I’m unable to make anything without it recently.

acorn squash 2 v2

No joke, it smelled like a pina coladas and Christmas in my kitchen. A weird, yet amazing combination.

acorn squash 3 v2

I made these at lunch time and my plan was to save them for later as a side for dinner.

Ha! Hahaha. Plans are meant to be broken, right?

I justified the first bite by “needing” to make sure they were good. And then I took another and another….until I had eaten every single one.

Oops.

acorn squash 6 v2

The outside crunch is so aromatic between the coconut and rosemary while the inside still has the delicious sweet flavor of the acorn squash. It really is like the best onion ring you’ve ever had minus the grease factor.

acorn squash 5 v2

So glad this recipe was one of the 10%.

 

 

Coconut Crusted Acorn

Squash

Inspiration and method from How Sweet It Is

Yield: 1-2 servings

  • 1 acorn squash
  • 1/3 cup bread crumbs
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon whole wheat pastry flour
  • 1 teaspoon minced rosemary
  • salt & pepper
  • 1/3 cup unsweetened coconut milk (I used the Silk brand)
  • 1 teaspoon coconut oil

Directions:

Preheat oven to 425 degrees. Line a baking sheet with tin foil and place a cooling rack on top. Cut the acorn squash into rounds and remove the seeds. I peeled the rounds as well. Combine the dry ingredients in a dish. Combine the wet ingredients in a shallow bowl and warm in the microwave for about 30 seconds to get the coconut oil to melt. Coat each acorn squash round first in the wet mixture and then the dry mixture and place on rack. Drizzle with olive oil or spray with cooking spray before baking. Bake for 15-20 minutes, flip rounds and drizzle with more olive oil before baking for another 15-20 minutes.

*I made a sauce combining sriracha and BBQ sauce for a spicy kick.

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Comments

  1. 1

    I’m pretty obsessed with rosemary right now too – I’ve never combined it with coconut though!

  2. 2

    Great recipe! I am so into squash right now :)

  3. 3

    These looks amazing! I love anything with coconut and rosemary. Excited to give these a try! Now I just need to buy some squash…

  4. 4

    I have a recipe folder in my email filled with things I send myself. I’ll never have time to even make half of them!

  5. 5

    YUM! What a unique idea! my son will LOVE this.

  6. 6

    I love unsweetened shredded coconut. This recipe looks awesome!

  7. 7

    Well I can’t make these because grease is what I’m looking for as a key ingredient in my onion rings :)

  8. 8

    That is such a smart idea!!! Love this recipe…bookmarking-I’ll make sure you’re part of that 10%!

  9. 9

    Whenever I come to your blog I end up bookmarking everything ha!

  10. 10

    Thanks for sharing the sauce ingredients! It looks like it added an extra “oopmh” of flavor.

  11. 11

    I am loving squash lately. I normally don’t do anything too crazy… just roasting. This looks like a perfect way to mix up my squash recipes.

  12. 12

    Ooo, I love onion rings and squash, so taking the best of both worlds is genius!

    Have you ever tried tempura’d squash? It’s fantastic and this sounds very similar.

  13. 13

    Piña coladas and Christmas? Sounds perfect! Those look so delicious!

  14. 14

    I love anything with coconut but have never thought to combine it with rosemary. Brilliant!

  15. 15

    Awesome vegetarian dish! I’m also intrigued with the sriracha/bbq drizzle, sounds like it would compliment everything beautifully! Great recipe!

  16. 16

    Same here! My to do folder is overwhelming but I just work rather one at a time, so that I won’t feel bad. I love recreating the recipes and I know the whole household is also enjoying every bite. This is another great recipe…Will be making this, can’t promise when but definitely will. Thanks!

  17. 17

    “it smelled like a pina coladas and Christmas in my kitchen.” — I wish I coulda been there!

    This looks great!

  18. 18

    I saw these too! Yours look seriously delicious :)

  19. 19

    I’m drooling! These looked so good on Jessica’s blog, but the addition of coconut just threw them over the edge! I’m coconut obsessed, and these just look tooooo good. Such a great idea! I know I’ll be making these this weekend :) I’m already excited, ha! Thank you bunches for such great recipe ideas… I love them! Even if I were bonked over the head a few times I wouldn’t have thought to add coconut to squash !

  20. 21

    Wow, its no wonder you couldnt get these out of your head! They look amazing! A must try.

  21. 22

    Love rosemary and those look amazing!

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