Save yourself some time in the kitchen and toss the squash in the microwave for a truly quick dish. Sometimes squash can be a bit tasteless. I conquer this by adding a bit of mango chutney and coconut. It really makes the flavor pop. —Deirdre Cox, Kansas City, Missouri
- 2 small acorn squash
- 1/4 cup mango chutney
- 1/4 cup flaked coconut
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender.
- Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through. Yield: 4 servings.
Originally published as Coconut Acorn Squash in Taste of Home September/October 2013, pjls
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