Roasted Pumpkin or Squash with Coconut Cream Sauce - Vegan

This is easy, quick, elegant, gluten free, vegan and absolutely delicious! A great side for the Holidays! Enjoy!


Squash/Pumpkin 2 Pound (1 whole)
Coconut oil/Olive oil 2 Tablespoon
Salt 1 Teaspoon
Black pepper 1 Teaspoon
Dried chili pepper 1/2 Teaspoon (Optional)
Canned coconut cream 19 Ounce (560ml)
Cornstarch 1 Teaspoon
Vanilla extract 1 Teaspoon
Brown sugar 1 Teaspoon



1. Cut the squash or pumpkin in wedges or circles, keeping the rind on.

2. Preheat oven to 400 degree F or 200 degree C.


3. On a roasting pan, place the squash/pumpkin wedges without crowding it.

4. Brush with oil and season with salt, pepper, and chili pepper (if using).

5. Pop in oven and roast for 50-60 minutes or until fork tender.

For Coconut Cream Sauce:

6. In a pan, combine coconut cream, cornstarch, vanilla extract, and brown sugar. Whisk well. Stir constantly and cook on low flame until the sauce begins to boil and thicken. Remove the pan from flame.


7. Remove squash/pumpkin from oven and place on a platter, and spoon coconut sauce on top.


8. Serve with some extra sauce on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 300Calories from Fat 126

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 269 mg11.21%

Total Carbohydrates 42 g14%

Dietary Fiber 1 g4%

Sugars 38 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet