Have you ever had Kabocha Squash?
I’m going to share a recipe today that will knock your socks off! I’ve never thought to pair it with broccoli, so when I found this recipe, It captivated my taste buds! I’m a massive fan of one pan and one-pot dinners. I’m also a huge fan of eating out of bowls. I feel like they soothe me and comfort me, kind of like a hot cup of tea on a cold night. Today I’m sharing a recipe I found online. A Kabocha and Broccoli bowl, filled with warmth, nutrition, and all of the Fall seasons, feels! (Forgive me, but I can’t seem to find the site I found it on).
This Chick Loves ALL Squash!
I don’t mind summer leaving us because, in the Fall, I am lucky enough to cook with all of the insanely delicious veggies! You name a Squash, and I will jump for joy! I LOVE them all! The best part about all of the fall veggies is that they are all so versatile, and no matter how you prepare them, they are delicious. I have to say that Butternut and acorn squash are my absolute favorites, and now Kabocha is on its way to being another favorite!
You should Know
So, you should know some facts about this pumpkin-shaped squash that’s hard on the outside with not such pretty skin.
- Kabocha has dark-green skin with some white stripes and this deep yellow-orange color on the inside.
- According to WIKIPEDIA, It’s Japanese winter squash. This squash is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.
- Kabocha has a thicker texture and more dense than pumpkin or sweet potatoes. There is a hint of sweetness to it, and like pumpkin, this veggie packs a powerful antioxidant (Beta-Carotene) punch!
- Like other squash, the skin on this one can be eaten as well. Make sure you wash it well.
- Get your sharpest knife ready, because this one isn’t easy to cut. An excellent tip for you: Start by cutting it down the middle. I take my knife by both ends and gently rock the squash back and forth. I have also heard that you can microwave it for a few minutes to ease the cutting part!
- Kabocha squash should be hard when you buy it. There shouldn’t be any soft or mushy spots. Most squash, including Kabocha, will last about a month in your house.
Any Way You Make It It’s DELISH!
This is the third time I’ve cooked this squash, and this recipe is the best so far. Last week, I bought one and decided what the hell, I will just cut it, pull out the seeds, and cut it into chunks. I placed them on a parchment-lined cookie sheet, sprayed my avocado oil cooking spray, seasoned with sea salt, black pepper, and rosemary. I roasted the sheet of squash for about 45 minutes on 400. DEAR GOD! Mario LOVED it too! WIN-WIN!
Broccoli + Kabocha Bowl
Ingredients
- ½ cup uncooked brown rice
- 1 (1-lb) seeded kabocha squash cut into 1/2 in.thick wedges
- 2 cups broccoli florets
- 8 red sweet mini bell peppers
- 4 tbsp. olive oil
- 1 ¼ tsp. kosher salt
- 2 tsp. store-bought Mole Sauce
- 2 Tbsp. lime juice
- 1 ½ tsp. honey
- ¼ cup chopped roasted, unsalted peanuts
- ½ cup loosely packed fresh cilantro
Instructions
- Preheat oven to 425°. Cook rice according to package directions. Omitting salt and fat, toss together squash, broccoli, bell peppers, black pepper, 2 Tablespoons oil, and ¾ teaspoon salt on a large rimmed baking sheet. Spread in an even layer. Bake veggies, turning over halfway through, until tender and browned, about 25 minutes.
- Stir together mole and 2 Tablespoons hot water in a small microwave bowl until smooth. Microwave bowl until smooth. Microwave on high just until steaming, about 15 seconds. Whisk lime juice, honey, remaining 2 Tablespoons oil, and remainin½ teaspoon salt.
- Divide rice among bowls; top with veggies. Drizzle with mole mixture, and sprinkle with peanuts. Garnish with cilantro.
Notes
Made Meatballs With This Dish
As you know, I’m married to a guy who lives and breathes PROTEIN! He doesn’t think there could ever be enough protein in your diet. While I agree it’s the MOST important Macro to have in your diet, I could and would rather live on veggies. However, since I am on the anemic side and also 0+ blood type, I need some red meat. My red meat of choice is Bison or buffalo meat. I don’t eat steaks. I stick to ground meat. I’m very picky and prefer not to chew on steak. There is something about it that really turns me off. If you give me a buffalo burger or buffalo meatballs, or one of my medleys, I can eat it every day!
For this dish, I opted for meatballs. You won’t believe how tasty they were with the Mole sauce from the Kabocha recipe! WOW
The meatballs were simple
Ingredients
- 2 lbs ground Bison
- 1/2 cup gluten free breadcrumbs (I actually used less and they were perfect)
- 1/4 cup almond milk (unsweetened of course
- 1/4 cup Nutritional Yeast (to replace parmesan cheese)
- Italian seasonings, Salt + Pepper, (use as you wish)
- 2 whole eggs
- 1 T. olive oil (for the pan.
Directions:
I rolled 16 meatballs. In a large pan, heat it up before you put oil in. Once the pan is hot, only fry half of the meatballs at a time. I feel like they steam if you put them all together in the pan. Once the first batch is done, place on a napkin covered baking sheet. Fry the second batch. do the same thing. You’ll fry them on each side for five minutes (medium heat). Once they are all done, remove the napkin and place them in the oven on 400 for six-eight minutes.
I hope you enjoy this recipe as much as we did!
