A Monday Recipe: Coconut Squash and Kale

This recipe is really versatile. You can use sweet potatoes or squash, kale or chard (or other greens) and it's still delicious! I think I'm gonna make some right now, actually...yum!

Coconut Squash and Kale, preheat oven to 425
3c peeled winter squash (butternut, acorn, pumpkin) or sweet potatoes, diced in small cubes
3c chopped fresh greens, your fav! take out the tough stems, chop
1/4 of a medium onion sliced thinly or diced
1/4-1/2c shredded coconut, unsweetened
1t dry thyme, or a lot of fresh.
1t coconut oil
salt and pepper to taste.

toss all together, put in a roasting pan and roast 25-30 minutes, tossing ingredients half way through the cooking time. serve hot! I'm not sure how many this serves...I can eat the whole batch by myself as a meal. Probably serves 4 as a side dish.

*update*  The pan I use is an 8 x 11 Pyrex dish and the ingredients are VERY crowded before cooking. My vegetables stay pretty darn moist except for a few crispy places on the top. Please use a small pan for this recipe. One reader had her kale become overdone (omg, how I hate burned kale...I make my kale chips in the dehydrator for this very reason) and I suspect her dish may have been too large, and I'm sorry now that I failed to mention the size of pan I use.

I was inspired to make this dish by a recipe my friend Sara posted, Oven-Roasted Coconut Sweet Potatoes. I did her recipe, added coconut and then kept changing it up (I eat a lot of squash and sweet potatoes) until it became this!

FANTASTIC! Try it out! I like it with chard, but kale is my favorite! And, we're carving pumpkins tomorrow so I'll get to have it with pumpkin soon, too!


Mrs. Bianca said...

I think I got some chard in my BB and I wasn't sure what or how to use it. Thanks for this recipe! How do you open a coconut? <---I know that is probably basic, but I just normally use the coconut I buy at the baking aisle.

Jacki said...

Yep, you got chard! and squash! I can tell you how to open a coconut, but I buy unsweetened coconut in the bulk section of the grocery store (or the frozen section of the Asian or Indian markets). Probably Whole Foods or Central Market carry it frozen, too. Don't use the sweetened coconut for baking. It's yummy, but wouldn't work as well here.

Corrine said...

How to open a coconut:
Using a big nail, push the nail into one of the soft spots of the coconut, pull it out, and let it drain into a cup. Drink the liquid or use in a smoothie or in a recipe such as pancakes or muffins. Put the drained coconut into 4 layers of plastic shopping bags, such as Wal-Mart bags, and go out to the driveway, and smash the coconut into the driveway until it is in a few pieces, then go back into your house and sit at the table with a sturdy knife and pry the coconut from the hard shell. You can eat it or shred it with the brown skin on, or you can easily peel the brown skin off with your sharp but sturdy knife. Be careful and don't cut yourself!

Jennie said...

I was so excited to try this! I had Kale and butternut squash. But my Kale turned to dried papery leaves in 15 minutes, and lent a burnt taste to the whole dish. I was seriously bummed, since coconut, kale and squash are some of my favorite ingredients for a healthy side dish. I double checked, and I followed the recipe perfectly?

Jacki said...

Oh, no, Jennie, that sounds just awful. :( Mine stays pretty moist; the whole dish does, actually.

The only thing I can think of is that maybe you used a larger dish than I did since I didn't specify (and totally didn't think of it mattering). I use an 8 x 11 rectangular Pyrex baking dish. So there is NO space between them and they're pretty packed in there; not single layer by any stretch of the imagination.

I'm so sorry about your kale. It makes me so sad to hear about it.
:( but thank you to alerting me about your results.


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