So, I am absolutely OBSESSED with kabocha squash…ask anyone. Seriously, you can do anything with these bad boys. I will admit that they are a pain in the ass to cut, so find yourself a friend to do that for you ;). Kidding, the easiest way to do it is to cut the stem off and then take a large chefs knife and just slam it into the top, hopefully separating it into two pieces, or at least getting you halfway there. It is also helpful to put a hand towel on the blade and use both hands to push the knife all the way through. Scoop out the seeds and then cut it into strips (like the picture at the bottom), and from there, cubes if you want. Bake your squash at 400 for about 30 minutes.
You can use coconut oil to roast them, but they do fine without any oil at all. Sometimes I like to sprinkle cinnamon on them for something a little fancy 😉
To make a breakfast or snack out of it, like in the above picture, use it as a topping for some greek yogurt. I put a serving of greek yogurt in a bowl, which I mixed with a little peanut flour and toffee flavored stevia, and then topped it with cubed kabocha squash, cinnamon, and peanut flour. Absolutely delicious!
What are the benefits of kabocha squash?
Many people fear foods high in carbohydrates in their diet, but winter squash, like kabocha, are actually very low in calories when compared with other starchy vegetables like sweet potatoes. They are also easier for your body to digest than whole grains, which makes it an optimal carbohydrate source for people with digestive issues, gluten intolerances, etc. Winter squash are super filling and another ‘volume food,’ which I have talked about before (you get to eat a lot for minimal calories). They also provide important antioxidants like beta carotene and lutein, so EAT UP!