In this video I'm showing u 2 different recipes using a Kabocha Squash. Ive been really into Kabocha Squash lately now that they are in season. U can use definitely use these same recipes with other types of squash such as butternut, acorn, delicata etc.
Macros for the recipes are down here:
Roasted Kabocha Salad Bowl:
- about 400g of kabocha mixed with 1tsp avocado oil, salt, pepper, and dried oregano. Roasted at 220C/430F for around 45 minutes
Salad:
- 1/2 red onion
- Cucumber
- Handful of Fresh Parsley
- Juice of 1 Lime
- Purple Cabbage
Maple syrup Tahini Dressing:
- 30g of Tahini
- Juice of 1 Lemon
- 1tsp maple sirup
- Salt & Pepper
- A little water to consistency
And u just mix that in a bowl
Pasta sauce:
Ingredients (made for 2 servings)
- 3cups Kabocha
- 2Tbsp olive oil
- Tsp each salt, pepper & garlic powder
- 1/2 cup of almond milk (I only used 1/4cup and as I said that wasn’t enough so use 1/2)
- 1/4 Cup starchy pasta water
-
1. Mix the squash w/ the olive oil+salt+pepper+garlic powder & roast at 230C/450F for 45 minutes
2. Place the roasted squash in a blender/food-processor along with the 0,5 cup almond milk until it looks like baby’s food haha
3. Add the mixture to a pan while cooking the pasta, and add 1/4 cup of the pasta-cooking-water into the pan & mix (gradually add more almond milk or pasta water to thin out the sauce)
4. Add the pasta to the pan using tongues & mix mix mix. Done
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