Good Monday morning (um, it's afternoon now, where has today gone?)! I hope everyone had an amazing weekend that will lead into a Marvelous Monday! I worked on Saturday, then on Sunday I enjoyed an incredible walk in cool fall temperatures and got some cleaning done around the house. I am hoping this sets us up for a great week here.
Now, on to one of my favorite subjects! KABOCHA!!! If you follow me on Instagram, then you are fully aware of my kabocha addiction. It's really hard to hide.
A little history to the good stuff. Kabocha is an Asian squash with a hard outer skin (that is edible, YUM!) and a super dense, thick and delicious (that parts a fact) slightly sweet interior. I've read that it's a cross between a sweet potato and pumpkin. I would tend to agree with that. I love that it's lower in carbohydrates too and super high in fiber. Did I mention it's delicious?
Anyway, my addiction...
I tend to buy it in bulk...
Roasted half with yogurt and peanut butter chocolate "fudge"...
Peanut flour chia "fudge" over coconut roasted kabocha...
My "strange but good" creation of a salad with roasted kabocha and sriracha peanut butter dressing...
Roasted kabocha over waffles with cinnamon and coconut oil...
Roasted kabocha with peanut flour sauce and coconut chocolate sauce (this one is heaven in a bowl)...
It makes perfect on the go snacks...
Roasted kabocha with cocoa powder and yogurt...
Do you see a trend here? Yeah, I roast it all the time and just top it with something or eat it plain. So when Heather at Better With Veggies chose my favorite squash ever...I knew I had to step it up and actually do something with my beloved kabocha.
Truth be told...this recipe is actually my husband Tony's brain child. When we started playing around with his diet to include cleaner low fat proteins and better for you carbs, he started getting all creative in the kitchen. He has been telling me to try this with kabocha forever and I finally decided it was time to step away from the pan of roasted kabocha and make this recipe!
Trust me when I say, you want to make this! It's so easy, no added sugar, high protein, creamy, slightly sweet and delicious! I added a little stevia to it to enhance the sweetness of the squash, but I really didn't want it super sweet. Tony adds brown sugar to his for a sweeter treat more like pumpkin pie. He also put some marshmallow on his for even more of a treat. I honestly think you could make this as a dessert or a side dish.
Roasted Kabocha Custard
serves 3
303 grams or about 2 cups roasted kabocha
1 cup egg whites or 4 eggs
1/2 cup almond milk
1/4 tsp cinnamon
fresh grated nutmeg
pinch of cardamom
Preheat the oven to 350 degrees. Spray 3 ramekins with cooking spray.
Put everything in a blender or food processor and blend until smooth and thick. Pour into ramekins and bake for 25-30 minutes. Serve warm or cold!
I hope everyone has an incredible week!
Labels: breakfast, gluten free, ice cream/pudding, side dishes, vegetables |
I WILL be making this - it's perfect for my nutrition plan. :) And I'm so glad that you are a kabocha pro, so I can learn!!