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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