Kabocha is the latest blogger craze.
Right after kombucha. Funny, no?
Anyway, this has been all over the place, but I think mine is a little unique. Maybe even strange? But it’s goooood!
This double-roasted kabocha squash is my go-to way to eat everyone’s favorite. Double roasting seems like a lot of effort, but it is actually a time saver. Do the first roast during your weekly food-prep and them toss it in your favorite spices before a quick broil to re-heat and crisp it up. (Almost) instant gratification!
I like roast mine Mexican-style with cocoa, cinnamon, and a little cayenne. As if that’s not good enough, I top mine with cottage cheese mix of peanut butter-y rum-y deliciousness. It’s my favorite protein-filled
dessert healthy snack.
Rum Butter Kabocha Bowl
- 1 C kabocha, cubed
- 1/2 T cocoa powder
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 cayenne pepper (or to taste)
- 1/2 C cottage cheese
- 1 T peanut flour (or peanut butter)
- 1/2 tsp rum extract
- 1/4 tsp cinnamon
- Stevia, to taste
- 1-2 T of liquid
Roast the kabocha in the oven until soft. I do this in advance with an entire squash to have on had for a few
Turn oven on broil. Toss the kabocha cubes in the cocoa, cinnamon, ginger, and cayenne. Place in oven for 5-6 mins.
Meanwhile, prepare your “sauce.” In a small bowl, mix together remaining ingredients.
Remove squash from oven. Place in a bowl and top with sauce.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?
The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends!
Post your Strange But Good creations, grab the logo below for your blog, and link up here.
This method works with any winter squash or even sweet potato! I love it with Butternut too.
Have you tried kabocha? What’s your favorite way to eat it?
Do you eat the skins of squashes? It’s my favorite part!