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Mashed Acorn Squash with Coconut and Currants

Can’t get enough acorn squash? This naturally sweet fruit (yes, squash is botanically a fruit) is packed with nutrients, low in calories, and extremely versatile in the vegan kitchen. Here we turn acorn squash into a yummy vegan side dish recipe featuring coconut milk, currants, and orange zest.
Can’t get enough acorn squash? This naturally sweet fruit (yes, squash is botanically a fruit) is packed with nutrients, low in calories, and extremely versatile in the vegan kitchen. Here we turn acorn squash into a yummy vegan side dish recipe featuring coconut milk, currants, and orange zest.

Mashed Acorn Squash with Coconut and Currants

Serves 4

Ingredients:

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  • 2 small acorn squash, halved, seeds removed
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  • 3 tablespoons olive oil
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  • Salt and freshly ground black pepper to taste
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  • 1/2 cup dried currants
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  • 1/2 cup warmed orange juice
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  • 3/4 cup canned coconut milk, mixed well before measuring
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  • 1/4 cup maple syrup
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  • 2 tablespoons orange zest
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  • 1 teaspoon pumpkin pie spice or cinnamon

Directions:

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  1. Preheat oven to 375 degrees F.
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  3. Rub squash with oil and season with salt and pepper. Place halves in a baking dish, cut side up and loosely tent with foil. Roast for 30 minutes. Remove the foil and continue to roast until tender. Set on a wire rack until cool enough to handle.
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  5. Meanwhile, place currants in the orange juice and set aside for 10 minutes.
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  7. Use a large spoon to scoop acorn squash flesh out of the halves and into a large bowl. Add coconut milk, maple syrup, orange zest, and spices.
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  9. Mash with a potato masher until chunky or smooth, depending on your preference. Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor.
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  11. Drain currants and stir into squash. Serve warm.

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