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 bet you can’t help eating it with your fingers either.
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.
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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 hours days.
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.
Inhale.
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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.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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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!
Well, you’ve done it once again! And I’m ALL over this considering my love for kabocha is a little on the intense side. I don’t think I can go a week without it.
I’m going to say it’s not a problem 😉
It’s not a problem until you run out. 😉
kabotcha twins. i always top mine with a whipped cottage cheese mixture. i’ll add some flavor or protein powder, or i’ll do the peanut flour as well. i actually had kabotcha with dinner tonight. now i want more.
Have you done it with cocoa powder sauce too? I can’t decide if I like that or PB better…
i have done chocolate and i must say i prefer the peanut butter better. especially when it’s all drippy and melty 🙂
Ok. Kabocha is like my not so secret lover. It’s almost a sick relationship. I like to double roast as well and you better believe when I’m using the “meat” for recipes, I am choking down on the skin like a mad woman. Strange, yes. Shame, no =)
Ummm… I was eating it raw with my hand tonight while I was trying to chop it to roast. So bad… yet so good.
Um, ya, *chowing. Not choking. Damn autocorrect.
I make protein “pudding” with birthday cake flavored about time whey, plain greek yogurt, cream of tartar, almond extract & chia seeds- then “dip” my cold kabocha cubes in it! My husband cringes at the dark yellow tapioca looking stuff with giant orange chunks floating around but agrees that the almond makes it smell good…..ah ha ha ha! And, secret confession here, when I roast it the first time I eat a lot of seeds….raw…..
Oh my lawd… that sounds like heaven.
After rewading this I ate a couple of the raw seeds tonight. #chewybutgood
I know- just something to work the jaw while you are sawing away on the squash! I actually have a small saw for the kitchen just for squash. Makes cutting those big ones easier, then you can cook less & have more for the rest of the week 🙂
Seriously?! I’ve been microwaving it for a sec to soften but a saw sounds like SO much more fun.
I am a horrible klutz & cut myself all the time & when my hubs saw me sawing on that squash with his big game machete he got a little concerned- and they use little saws in the field to dress out moose so he said what about a little saw? It’s really fun, I saw on the floor & make a huge (safe) mess 😉
Riiiight… so I’ll just go into the hardware store and request a moose saw. LOL!
That looks amazing! I wish kabocha was popular here but butternut trumps it by a mile! I linked up a random concoction I made, although your badge wouldn’t show up for some reason?
anyway as usual, love your recipes and thanks to them, I’ve made a (slightly overwhelming) iherb order! 😉
I think it doesn’t work with some blog formats… not sure why. I just download images and load it manually when that happens to me.
Thanks for linking up!!!
I am so jealous on your kabochas!! I want. This makes me drooling!! I guess I just double the topping and eat that. Better then nothing, right? 🙂 Happy Weekend Laura!!
Awwww! It’s really good with sweet potato too. 🙂
I’ve never had kabocha, it’s quite hard to find in Europe. 🙁
My favorite squash is red kuri, I think it’s quite similar to kabocha. It’s currently out of season, though.
There’s no real rum in that recipe? Too bad, I could use a sip right now. 😉
Haha – you can always add the real deal. 😉
Mmm kabocha- I am going through an obsession at the minute; it could be due to the fact that I have a huge one to use up as well! Love the look of your combo.
I ALWAYS eat in the skin! I think its one of the best parts too, I don’t understand when people leave it?!..Plus if you’re roasting it in cubes its so much more effort to peel it/pick it off when you eat it.
Isn’t the skin really rich in fiber too? No reason to discard it!
MMMM…. this doesn’t sound strange to me at all(but I’m super strange so that’s probably why). I top my sweet potato with cottage cheese all the time so this is a good variation.
I do that same thing! It’s good with bacon sprinkles, too. 🙂
I wish I could get my hands on MORE kabocha…the only place I have been able to find it–aside from a month or two during the winter at Whole Foods–is the Asian market in Charlottesville (if I’m lucky). However, before I leave this time, I might have to pop in, because now I’m craving it….and I could totally use it to help me graduate to solid foods post wisdom teeth removal.
You come on down south. We have plenty for ya. 😉
I adore the idea of using rum extract! I’ve actually only had kabocha once or twice – butternut is usually my go-to. I may have to switch that up a little bit!
Ahhhh, I haven’t had the squash or the drink. Blogger fail.
Whaaaat?! Can you have the drink while preggers?
I have no idea, but perhaps I’ll try it after little man makes his appearance… after a nice glass of cab first though. 😉
Oh yes. I love kombucha, but wine trumps all.
I do have rum extract, so I can try this! Kabocha is amazing, and eat it all the time. And, yes, the skin too. I agree it can be the best part!
I have never tried Kabocha. This is a fun link up.
It’s my favorite, but this topping is also good on butternut and sweet potato!
YUM! Anything with kabocha is instantly amazing. Also, is it bad that half of the time when you post “strange” things, I never think that they sound strange at all? 😉
There are a few of you that I don’t think I can ever shock. I’ve made it my mission though! 😉
Two more reasons we are soulmates: you share my love of squash skin AND cottage cheese. 🙂
I haven’t actually bought a winter squash in like, 5 or 6 months. I think I overdid it before and got burnt out. But I think it’s time to go BACK.
Hope you’re having a great time!!!
I never did get a Kabocha squash in my CSA last year, so I can’t say that I ever had them. I can say they are a blogger craze for sure. Maybe I’ll suck it up and buy one. You have me intrigued.
By the way, I linked up and it’s kind of a stretch (full disclosure). Personally, I think collard greens are weird, but only because this was my first time cooking with them. I guarantee my co-workers don’t eat them either, but it still seems a little safe for the blog world. Forgive me; I know not what I do.
How can I not forgive you and your strangly sweet self? 😉
I love kabocha and always roast mine with coconut oil, cinnamon and cocoa powder. I am going to have to try it like this!
So glad you posted this. I have one in my fridge right now but wasn’t sure what to do with it. It was sort of an impulse buy.
It was a good impluse. 😉
I roast mine up with the cinnamon/cocoa bit too… although I’ve never done the cayenne! That’s actually a superb idea. I’m really a fan of mexican hot chocolate.
If you can believe it I am probably the only blogger who has not tried this squash! I can’t find it Anywhere, maybe I am missing something.. This looks so delicious I might go to whole foods this weekend and see if they have it! Thanks for this awesome recipe hope your weekend is filled with birthday fun!!! Love + shine Courtstar
Thank you!!!!
I find mine at the farmer’s marekt, but I think a few people find theirs in Asian marekts or even Costco!
My first few weeks in Canada last year, i was eating whole roasted squashes/pumpkins topped with spices and nut butter almost every day. Therefore I approve of this creation. 😉
I have still never tried kabocha squash! I can’t seem to find it anywhere! If I could find it, I would totally make this… 🙂
Have you checked Asian markets? That’s where Sarah finds hers. It’s delish on sweet potato too though!
I love this Laura! I haven’t had squash in aaaaages, but need to buy some. I’ve been eating a lot of sweet potatoes and oats lately, but squash needs to make a come back! I will definitely try your double roasting technique next time, too 🙂
P.s. what plug in do you have for your text colours? 🙂 I LOVE IT and used to have it, but updated my wordpress and lost it
Thanks! It’s not a plug in… it’s just on my dashboard!
That looks amazing!!! When’s the party??? 😉 Your vacation looked the best!!!!! Napa is beautiful!!!
Since I read the comments, I know I’m not the only one who has never heard of Kabocha, but I’m one of the few. Sounds good, I’ll have to try it!
I love that you read the comments. 🙂
Try Asian markets – I know there are a few bloggers who’ve foud it there! I get mine at our massive farmer’s market.
I never seem to be in time for these crazes, I think I was making a lot of kombocha a few years ago. Guess it’s time to jump back on the bandwagon, because this sounds good. I’ll figure something out for the cottage cheese. 🙂
I still want to try making almond milk cottage cheese…
Double roasting, huh? Innnnnnteresting! If I can ever stop eating mine straight out of the fridge long enough to try this, I’ll have to give you my thoughts! 😉 I roasted a whole kabocha on Tuesday and it was gone by yesterday afternoon! Oops? And as a lazy cook who HATES peeling veggies, I LOVE the squash skin!
You just have to do a TON at once. The one at the farmers market this week were massive. And I had sweet potatoes to eat. Those are good double roasted too. 🙂
Carrots are the only thing I peel because I equate that with cleaning them. Peeling things like squash is WAY too much effort, and all the germs cook off… right? *crossing fingers*
Eh, those “germs” are good for ya…builds antibodies! I should know since I like NEVER wash anything…I was eating a veggie sandwich the other day and had to take a piece of lettuce out because it had dirt on it! I rinsed it off and put it back though! Hahah!
What a great idea to use rum extract!! I loveeee rum-anything! Just like pumpking-anything! I need this in my life (however peanut + dairy allergy, so I’ll tweak it a bit) 😉 Yummy!
Thanks! I am an extract junkie. 😉
I think it would be good without the flour, or maybe with almond meal?
Almond meal sounds good indeed, or I’m gonna try something coconutty >> coconut & rum >> classic 😉
Good call! Let me know how it is! 🙂