Friday, February 15, 2013
Roasted Kabocha Squash Topped With Coconut Peanut Butter Cream
Confession time, I am truly addicted to kabocha squash. Seriously, people, this is going to be a problem! I know I mentioned on here a long time ago that I used to have an addiction to pumpkin. Since some of you are newer readers since that time, I will tell was bad. So bad, in fact, that I got sick with an upper respiratory infection, ended up at the doctor's office and they thought I was jaundice. I also ended up dehydrated from a horrible colonoscopy incident that put me in the emergency room. They thought the same thing. Yeah, not jaundice at all...just a nice winter glow from all the beta carotene I was ingesting.

I decided at that point that it was time to give it a break. I now only buy whole pumpkins during the fall, roast them and then freeze bags of them to take out occasionally. That way pumpkin oatmeal, pumpkin rice pudding, pumpkin pancakes, pumpkin chia pudding and pumpkin muffins were treats (see, I get carried away)! I've been so good!

For years, I've watched bloggers talk about kabocha squash. I love buttercup, which is very similar except the skin is not so good to eat. I've been eating it here and there...nothing overboard. I've been such a good girl! Then, after all these years of looking...

I FOUND KABOCHA! Yep, there is now a problem! Sunday, I ate an entire one in one day. No, I'm not proud (eh, I kinda am), but here me out. When roasted at 400 degrees for about 30 minutes, these babies are buttery smooth on the inside, slightly sweet, crispy on the outside from the skin and really just all around heavenly. You can not blame me!

So, the day I got these, I knew right away that I had to get one in the oven because this was gonna be my dinner. Forget side dish, this was gonna be the showcase of my meal. I haven't played in the kitchen in what seems like forever. I miss making my fun foods with crazy toppings. As soon as I tasted one piece from the oven, I knew exactly what I wanted to do and I knew it would be perfect for Sprint 2 The Table's Strange But Good post!

Sprint 2 the Table

I don't normally do sweet salads. However, I shocked myself with a strange craving for a sweet salad. I LOVE romaine lettuce since it's so crispy and neutral in flavor. This mixture was a nice mix of textures and flavors that perfectly complemented each other. Let's talk topping, shall we? The first thing that came to mind was my coconut cream. I'm really into peanut butter and coconut together lately and that's exactly where I headed with this one.This topping was creamy, sweet, rich and luscious (think similar to a sweetened cottage cheese)!  Absolutely perfect for this sweet salad!

Coconut Peanut Butter Cream

1 TBSP Peanut Flour
1 TBSP Coconut Flour
NuNaturals Liquid Vanilla Stevia drops to taste (make it as sweet as you want)
2-5 TBSP Coconut Milk or water (go with the lower amount and add as you need)

Mix everything together and enjoy!

I felt like my old self back in the kitchen with my strange concoctions! Now, I need to stop eating all the squash before I can make more recipes with it! 

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posted by Sarena Shasteen - The Non-Dairy Queen @ 6:59 AM  
  • At February 15, 2013 at 7:35 AM, Blogger Cotter Crunch said…

    i'm the same way with sweet salads, but this one looks savory too, which i LOVE!!!

  • At February 15, 2013 at 8:10 AM, Anonymous Eating 4 Balance said…

    This sounds really interesting. I love squash, but I have to admit that Kabocha and I are kind of off-and-on. Butternut, acorn-- all good, but because Kabocha isn't as popular sometimes they are overripe. :(

  • At February 15, 2013 at 8:13 AM, Anonymous Lee said…

    Omg, you turned orange from eating pumpkin?!

    I'm going to try this creme. I have the ingredients at home already.

  • At February 15, 2013 at 8:22 AM, Blogger Heather Iacobacci-Miller said…

    Welcome to the world of kabocha addiction! Love it. Absolutely my fave squash. I don't have any coconut flour, would an almond flour work?

  • At February 15, 2013 at 12:17 PM, Anonymous Laura @ Sprint 2 the Table said…

    I had NO iea you could really have too much pumpkin/winter squash! That is crazy!

    Your sauce sounds incredible. It may be an addition to my post-gym whey pudding today. I love the coconut-PB combo too! Thanks for linking up! :)

  • At February 15, 2013 at 4:06 PM, Blogger Jolene said…

    I NEED to buy this this weekend! NEED!!! And you can eat the skin on this one? you have totally inspired me to find and eat copious amounts of this squash!

  • At February 15, 2013 at 5:40 PM, Anonymous purelytwins said…

    we have not really seen much kabocha squash in our stores :( so sad,
    we do miss those squashes so much! hopefully one day our bodies will like them again!

  • At February 15, 2013 at 6:38 PM, Anonymous Anonymous said…

    Love, LOVE kabocha. What a fun, simple and delicious recipe! Have a great weekend lovely lady.


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  • At February 16, 2013 at 10:27 AM, Anonymous Anna @ On Anna's Plate said…

    OMG...Sarena, I am cracking up that you had a legitimate pumpkin addiction. "You know you're a healthy living blogger when...", right? ;-)

    I LOVE kabocha squash-- I got into an addiction of my own with them a few years ago (though no hospital visit occurred). They are SO tasty-- I used to eat them in brown rice wraps with almond butter and sharp cheddar. I know it sounds like a strange combo, but it is SO good.

  • At February 25, 2013 at 12:51 PM, Blogger elizabeth said…

    The "Coconut Peanut Butter Cream" is so good! I'm finally using up my peanut flour. I make a chocolate sauce with cacao powder, almond milk, a bit of coconut flour and stevia. Pour on top of thick coconut peanut butter cream for a healthy reeses type snack. I also put the cream on almond milk ice cream with chocolate sauce. Thanks!

  • At February 26, 2013 at 4:06 AM, Anonymous Heather @ Kiss My Broccoli said…

    Oh my gosh, I couldn't help but laugh out loud at the whole "jaundice" thing...I was just at the grocery store the other day and the clerk asked if I eat a lot of carrots. Since I wasn't even buying carrots, I looked at him with a puzzled look. He then raised his hands and said, "Orange?" I looked down at my hands, realized he noticed my "winter glow" and said, "umm, yeah, I kinda have a thing for pumpkin" Lol If ONLY he had be there the week before when I found AND bought THIRTY cans of pumpkin on sale! He totally would have understood then! Bahahaha!

    I am SO happy that you finally got to try a kabocha...and even happier that you are totally addicted to it since it is BY FAR my favorite veggie! I picked one up weeks ago from the international supermarket and have yet to roast it up. I keep seeing your IG posts and smacking myself for not getting around to roasting it up...but mark my is happening TODAY!! I've been craving it so bad!! And I love the coconut peanut sauce...I do that all the time! Nothing like the flavors of coconut and peanut butter together! Have you tried Earth Balance's coconut peanut spread? It's beyond amazing!

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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