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Roasted Pumpkin or Squash with Coconut Cream Sauce - Vegan Recipe

1,764 views · Published 30 September 2013 · 4:40 · Indexed 26 October 2026

Channel: The Frugal Chef · 2013 · Howto & Style

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Vea este video en español - http://youtu.be/cQslebhRDv8
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This is easy, quick, elegant, gluten free, vegan and absolutely
delicious! A great side for the Holidays! Enjoy!

Serves eight as a side

1 squash or pumpkin weighing about 2 pounds
2 TBS coconut or olive oil
1 tsp. salt
1 tsp. black pepper
½ tsp. dried chili peppers -- optional
1 -- 19 oz. (560 ml) can coconut cream
1 tsp. cornstarch
1 tsp. vanilla extract
1 tsp. brown sugar

Cut the squash or pumpkin in wedges or circles -- depending on the shape.  Keep the rind on.

Preheat your oven to 400 degrees F (200C).

Place the squash on a roasting pan without crowding it. Brush every piece with the oil and season with the salt, pepper and chili pepper if using.

Place the pan in the oven and roast for 50 to 60 minutes -- until you can pierce the squash easily with a knife.

While the squash is roasting, place the coconut cream, cornstarch, vanilla extract and brown sugar in a pan.  Whisk and cook, at low temperature, stirring constantly, until the sauce begins to boil and thicken.  Remove from the heat.

Remove the cooked squash from the oven and place it in a platter.   Spoon the coconut sauce on the pieces and serve with extra sauce on the side.  Enjoy!

CALORIES 308.6; FAT 28.30 grs (sat 24.89; mono 1.26; poly 0.41); PROTEIN 3.72 grs ; FIBER 3.40 grs; CARBS 15.52 grs; CHOLESTEROL 0.00 mg; IRON 2.38 mg; SODIUM 298.44 mg; CALCIUM 41.65  mg


Print your recipe here - http://thefrugalchef.com/2013/03/roasted-pumpkin-with-coconut-cream-sauce/

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