This is an easy squash recipe that’s great for anyone trying to cut out sugary desserts or wanting to integrate more plant-based dishes in their diet. I use raw agave nectar as a sweetener because of its low glycemic index (27 to sugar’s 92). This means that when consumed, agave nectar does not cause a sharp rise or fall in blood sugar.
Agave nectar also has phytochemicals associated with antimicrobial, anti-inflammatory and immune-boosting capabilities as well as protein-building amino acids and alkaloids. Be cautious of the processed agave nectar as it may contain high levels of fructose, which is not beneficial.
- 1 acorn squash (peeled and cubed)
- 1 T ginger root (peeled and grated)
- a few macadamia nuts (crushed)
- 2 T coconut butter
- 7 oz coconut milk (whole or light)
- shredded coconut to taste
- 2 ½ T raw agave nectar
- 1 T Jamaican allspice
- Kosher salt to taste
Peel and cube 1 acorn squash (be careful! Their skins can be tough). Separate squash seeds and set aside. Scrape the inside of the squash with a spoon and remove the stringy flesh. Dice 1 T ginger root and crush a few macadamia nuts. Preheat the oven to 275° F (if you’re making toasted squash seeds).
Sauté squash in 2 T coconut butter. Add 2 ½ T raw agave nectar, 1 T Jamaican Allspice, 1 T diced ginger. Cook at medium-high heat, stirring occasionally and adding coconut milk, until squash is tender and 7 oz of coconut milk is absorbed. Remove from heat and let squash rest for at least 3 minutes. Top with shredded coconut, crushed macadamias and toasted squash seeds (below).
While the squash is cooking, prepare some toasted squash seeds by removing the seeds from the flesh and rinsing. Lightly salt the seeds and place on a cookie sheet in the oven at 275° F for 15 minutes or until the seeds start to pop. Remove and place on a cooling rack so they don’t burn. Use as a garnish for the coconut squash or as a snack!