1 medium acorn squash
1/3 can coconut milk (more if you’re squash is large)
1/3 cup of unsweetened shredded coconut or coconut flakes
1 Tbsp. cinnamon
1 tsp. ground ginger
1/4 c unsweetened applesauce
Pre-heat oven to 400 degrees F. Slice acorn squash in half. Fill a roasting pan about 1″ deep with water, then place the squash halves flesh-side down into water and roast for about 45 minutes to an hour, or until flesh is very soft. Scrape out seeds and discard. Spoon out squash into a saucepan. Add coconut milk, coconut flakes, and seasonings and cook over medium heat until well incorporated. Using a potato masher or hand blender, puree squash slightly so there are no large chunks. It should be relatively thick, so if it’s not, try adding more shredded coconut and/or coconut milk. Top with nuts, shredded coconut, coconut milk, or berries. Serve hot!