Anyone who knows me knows I am inappropriately obsessed with kabocha squash. Even though it’s not in season, I eat this root veg every single gosh darn day of the week. My kabocha recipe is incred, but this week whilst sick I didn’t exactly have the chew capacity I am used to. As a result I had to come up with a new way to eat my true love kabocha. This recipe will make you feel like you are eating a big bowl of pumpkin pie… but better.
Kabocha Maple Mash
- 1 kabocha squash, approx 3 lbs — halved, peeled, seeded and cut into 1 1/2 inch cubes
- 1/3 package Mori Nu Lite silken tofu
- 2 Tablespoons Earth Balance
- 1/4 cup sugar free Maple Syrup (or regular, grade B)
- 1/2 teaspoon Himalayan pink salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon pumpkin spice blend (or sub nutmeg or more cinnamon)
- So Delicious Coconut Milk to thin, approx 3 Tablespoons
Pour about 1 inch of water into the bottom of a pot. Place the kabocha into a steamer basket fitted into the pot.
Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
Place the kabocha into a Vitamix or food processer, and blend until smooth.
Add the rest of the ingredients into the kabocha mixture, and blend until very smooth, adding Coconut Milk thin if needed or desired.
Nutritional Facts (per serving): 95 calories, 6 g fat, 2 g protein
If you are not a kabocha addict yet, you’re gonna be now. After eating this entire recipe in one night I’m pretty sure I’ve become a certified kabochavore.
Your Vegan Girlfriend