Kabocha Squash Recipes

Kabocha Squash Recipes from Growing Winter Squash, Part 2. My kabocha squash bread recipe is similar to how I make banana bread. Kabocha is also called Japanese pumpkin, so it’s good for lots of recipes, from tempura to bread to pie.

Kaye’s Kabocha Squash Bread

Kaye’s Kabocha Squash Bread

~ Ingredients ~

2 c. cooked kabocha squash

2 tbl. melted butter

3/4 c. organic coconut sugar*

1 tsp. vanilla

1 egg

1 tsp. baking soda dissolved in 1 tbl. water

1 c. ancient wheat flour

1/2 tsp. cinnamon, nutmeg, cloves

pinch of salt

~ Directions ~

Mash pumpkin, stir together with melted butter, sugar, vanilla, egg, baking soda/water. I use coconut sugar because of it’s low glycemic index. Add flour to desired consistency, 1 cup or more. Spoon into a parchment-lined bread pan and bake in a preheated 375° oven for about 45 minutes. Check for doneness with toothpick. Cool on rack.

Kaye’s Kabocha Squash Crustless Pie

Kaye’s Kabocha Squash Crustless Pie

~ Ingredients ~

2 c. mashed pumpkin

2 tbl. melted butter

1 tsp. vanilla

3 egg yolks

1 c. cream

2 tbl. ancient wheat flour*

3/4 c. organic coconut sugar

1/2 tsp. cinnamon, nutmeg, cloves

pinch of salt

~ Directions ~

 Stir together flour and sugar. Lightly beat egg yolks and stir into pumpkin, melted butter, vanilla. Add flour, sugar and spices, stir in cream. Pour into lightly greased 9″ pie pan and bake for 35 minutes. Allow to cool in oven. *I use only original or ancient wheat that has not been modified from the original 14 chromosomes. I know this pie looks a little naked without the crust, but you save so many calories and time by skipping the crust. 🙂 And I would never buy a pre-made crust.

Kaye’s Kabocha Squash Tempura

Kaye’s Tempura Batter

~ Ingredients ~

1 c. ice cold sparkling mineral water

1 c. ancient wheat flour

1 farm fresh egg

pinch salt

coconut oil and sesame oil for frying

~ Directions ~

The trick to make good tempura is to make sure the sparkling water (can also use beer) is ice cold. Whisk together flour, water, egg and salt. Dip thin wedges of raw, unpeeled kabocha into hot coconut oil. Add a dash of sesame oil to the coconut oil for added flavor. Fry till lightly brown on each side. Eat hot!

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Category: Late Bloomer Episodes, Recipes