Sweet Coconut Squash | Vegan, Dairy-Free, Egg-Free, Gluten-Free, Refined Sugar-Free

This is a fantastic healthy and guilt free late night treat! It can also be a great addition as a side dish to any meal. The delicata squash was a new food for me. I’ve tried a variety of different squashes but the delicata always looked more like a decoration piece for fall then an edible food.

I found them at my local whole foods and decided then and there I was going to give them a try so I picked up two, brought them home and began brainstorming what to do with them. Once I cut them open I found there wasn’t much squash meat after removing the seeds to use in a recipe so I figured – just eat it right out of the skin.


After making this lovely dish and doing some research I’ve found this is a pretty standard way to eat a delicata squash. I actually always used to eat acorn squash the same way, although as a kid it was loads of brown sugar instead of a sprinkling of coconut sugar.

The coconut sugar in this recipe really helps to brown and caramelize the squash which just tastes so heavenly when it’s all done! I hope you enjoy.

1 Small delicata squash
2 heaped tbsp coconut sugar
2 tsp coconut oil
1 tsp cinnamon

Preheat your oven to 350 degrees and slice the squash in half. Remove all the seeds. Heat your coconut oil in a small pot until it has liquified – drizzle onto the inside of the squash, coating all the flesh. Sprinkle on your cinnamon and coconut sugar, place on baking sheet and into oven for 15 minutes or until the coconut sugar has browned and crisped the squash. When done remove from oven, allow to cool for 2-3 minutes and enjoy!

xx HBL


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