Kabocha!! A squash that is quickly gaining popularity, and rightfully so because it’s as fun to cook with as it is to say! Kabocha squash is a Japanese winter squash and is loaded with health benefits.
Let me start off by saying, I’m a huge squash fan – I find it to be filling and comforting and so much fun to experiment with because any squash will generally take on the flavor of whatever you’re cooking. I find it to be the perfect base for trying out creative new combinations!
When you cut into a Kabocha squash it surprisingly smells a lot like cucumber. It’s got this amazing, sweet, hazel-nutty flavor which, I thought, would make it perfect for a breakfast (dessert?) dish. I have a hard time with breakfast – a lot of times after coffee I don’t want fruit because the acidity can be too much for my tummy. I try to limit my soy intake and tofu is saved for other meals, which has lead me to playing around with sweet potatoes and squash for breakfast. I could eat vegetables for every meal but, out of respect for aforementioned roommate, try to avoid steaming up some broccoli first thing in the morning.
The great thing about Kabocha is that it’s one of the easier squashes to prepare. You do have to scrape the seeds (and then you can bake them!) but it doesn’t require any peeling (can I get an AMEN!). It holds and reheats well, so you can bake it and then store it in the fridge for an easy on-the-go snack or meal. And, it’s lower in carbohydrates than some of it’s other squash family, perfect for those of you who are watching your carb intake.
In this recipe, the final product is sweet with a touch of salt and baked to perfection!
Roasted Kabocha Squash w. Cinnamon & Syrup
1 kabocha squash, seeded and cut into wedges or pieces
1 tbsp coconut oil
Sea Salt, dash to taste
1 tbsp cinnamon
Brown rice syrup (or honey for non-vegans)
- Preheat oven to 400 degrees.
- Toss squash pieces with coconut oil, salt and cinnamon. It should be generously coated. Add more oil and spices as needed.
- Transfer to a foiled baking sheet – spread evenly and drizzle with brown rice syrup.
- Bake for 20-25 minutes, or until squash is starting to brown. Remove from oven and let cool (or, dive right in and burn your entire mouth like I did…).
Cheers to culinary experimenting and healthy eating!