I’m sorry I’ve neglected you guys this week. I’ve been in freelance freak out mode which has left very little time for cooking AND blogging as it seems. I didn’t get a chance to wish you all Happy Valentines Day yesterday so Happy V-DAY! I love you all, thank you for reading and giving me a reason to keep coming back day after day.
I’m going to make this quick because I have to get back to real work but I’m not going to lie, it’s a nice little break to look at delicious food and talk to you guys again.
I made this last week and it was FREAKIN DELICIOUS! I’m definitely making this again. I got some coconut cream from Trader Joe’s so I used that but if you don’t have a whole can of coconut cream, you can refrigerate a can of coconut milk and use that yummy solid stuff that collects on the top.
I used acorn squash but I have to warn you but those babies are a pain in the butt to peel. It took a little while but it was worth it. The sweetness of the squash mixed with the heat of the curry powder and the tangy coconut dressing was the perfect combination.
You could make this with any of your favorite squash varietals, or sweet potatoes for that matter and I’m sure it would be just as delicious.
Enjoy!
WHAT MAKES ME HAPPY:
Beating myself.
Not beating myself UP. Beating myself. Like winning over my old self. I would much prefer to compete against my own personal best than someone else. It makes winning that much better. This month in boot camp we started redoing all of the workouts we did in January and so far I’ve beat all of my times by a few minutes. It’s a great feeling! Let’s hope I keep it up and finish off the month strong!
Roasted Squash with Coconut Cream Dressing
Print recipe
| Serves | 4-6 |
| Allergy | Tree Nuts |
| Dietary | Vegetarian |
| Meal type | Side Dish |
Ingredients
Roasted Squash
- 1 medium acorn or butternut squash (peeled & diced)
- curry powder
- cinnamon
- garlic powder
- salt & pepper
Dressing
- 1 tablespoon plain greek yogurt
- 2 tablespoons coconut cream
- 1 teaspoon lemon juice
- 1 teaspoon whole grain or honey mustard
- salt & pepper
Topping
- sliced almonds
- unsweetened shredded coconut
Directions
| 1. | Preheat oven to 400 F. Toss squash in a little olive oil and spread in an even layer on a cookie sheet. Season well with salt, pepper, garlic powder, cinnamon & curry powder. Roast squash until soft and nicely brown (20-40 minutes depending on size of dice). |
| 2. | In a blender combine greek yogurt, coconut cream, lemon juice, mustard, salt & pepper and blend until creamy. |
| 3. | Toss roasted squash in dressing and top with sliced almonds and unsweetened shredded coconut. |
mm this looks delicious; i love coconut cream.
i definitely think sweeter toppings like this work better on squash <3
oh I love roasting veggies!!
Sarah
anythingbetween
Beautiful! That goes to you and the recipe Mai-Lis! A very paleo recipe I will have to try. I also like the look of those banana pancakes
Thanks Heather, looking forward to seeing you soon!!!
Ooh, I think I’ll try this soon. I love coconut but haven’t had it with acorn squash. Thanks for the recipe!