These delicious Squash Cakes with Coconut Cream are not only a unique, sweet and tasty way to enjoy squash, but are also vegan making them the perfect vegan dessert for Thanksgiving (or any occasion).
Every year I look forward to squash season because it signals that Thanksgiving is near. And every time I see squash, I remember my mom pointing out the different types of squash at the grocery store. So when I was at #MyPicknSave this week and saw the beautiful squash display, I just couldn’t resist buying a few to start making some Thanksgiving themed recipes.
Squash are such a versatile vegetable. They can be used in both savory and sweet dishes, but are notoriously hard to cut and cook.
However, I’m here share to a squash cooking technique that won’t leave you with sore arms (hence letting you enjoy squash even more!). It’s embarrassingly easy, you cut your squash in half, scoop out the innards (seeds and ‘guts’) and the put the halves in a microwave safe container and cook. That’s it! Then you can scoop out the squash and use it for your recipes! This method definitely works best if you want to use squash for puree, like in this recipe.
If you ask me, part of the fun of Thanksgiving is trying all the new dishes that make their way into the lineup. With big families on both my side (I have three sisters, in-laws, and friends) and on my hubby’s side (he has two sisters and then in-laws, more family and friends) it’s always so fun to see what everyone brings. And now that I think of it, the past three years I have made a dish that incorporates squash…is that weird? I think not, I’m just going to say that that’s my ‘thing’ lol.
And how cute are little desserts in ramekins? So this year my squash dish is going to be a sweet one. Little squash cakes topped with coconut cream! The dense cakes make me almost think of a pudding consistency, and are perfectly complimented by the coconut cream. I like to serve the cakes warm, which makes the coconut cream a little melty and perfect for dipping ones’ spoon into the little ramekins for bite after bite.
- 1 Acorn squash - cooked about 1 1/2 cups cooked squash (a little more or less is ok)
- 1/2 Cup Flour
- 1/2 Cup Sugar
- 2 tsp Vanilla Extract
- 1/2 tsp baking powder
- 1 Can Coconut Milk unsweetened
- 2 Tbs Sugar
- Preheat oven to 350.
- Start by cutting the acorn squash in half. Clean out the innards, then put in a microwave safe bowl and microwave for 12 min, or until the squash is easily poked by a fork. Remove from microwave and allow to cool for a few minutes before taking a spoon and spooning the squash (you'll scoop it out of the skin) into the bowl with the cake batter you'll have started while the squash was cooking.
- While the squash is cooking make the coconut cream. To do so you'll take a can of coconut milk and without having shaken it you'll open it. You'll find that there is solid/yet semi-soft white looking coconut after you open the can. Take a spoon and scoop the solid white coconut contents into a bowl. Stop scooping when you reach the clear coconut liquid (this you can throw out or save for a different recipe. Now add the two tablespoons sugar and with a hand mixer beat until the coconut cream forms peaks when a spoon is run through it (I whipped mine for 5 minutes.) Now take half the coconut cream and transfer it to another bowl.
- In the bowl with half the coconut cream now add flour, sugar, vanilla and baking powder. Beat with a hand mixer until incorporated (about 30 seconds, then when the squash is done cooking, scoop the squash into this batter and beat again with a hand mixer (about 1 minutes to incorporate it).
- Spoon batter into 4 ramekins and bake on cookie sheet for 20-25 minutes or until you see the cake has puffed up. Remove from oven and allow to cool for 10 minutes (they'll unpoof and settle down forming a little well). Spoon a dollop of remaining coconut cream on each ramekin and serve!