Fall Favorite: Roasted Kabocha Squash Pudding

September 28, 2014

Hello, Autumn! While the weather keeps flip-flopping from bitter cold to unusually warm for late September, I am in full Fall mode, complete with infinity scarves and chunky sweaters. The Farmer’s Markets in my area are still full of goodies but have finally gotten a huge supply of my favorite ingredient to cook with: winter squash. While I am a big fan of delicata and acorn squash, I absolutely adore kabocha. Kabocha is a hard, squat squash that can range in skin colors from dark green to bright orange. It has the texture of a sweet potato and pumpkin hypbrid and an amazingly sweet taste. Like other bright orange vegetables, kabocha is full of beta carotene, which is essential for a healthy immune system, cell repair, and healthy skin. I love to roast or steam the squash and simply eat it with a spoon, but recently came up with a delicious pudding recipe. The roasting brings out the naturally sweet flavor of the flesh and is the perfect dessert (or breakfast!) for the start of Fall.

Roasted Kabocha Squash Pudding | Peaceful DumplingRoasted Kabocha Squash Pudding

1 large kabocha squash- halved and drizzled with a bit of walnut or coconut oil- you can also cube for faster cooking
1 cup vanilla almond milk
1/4 cup maple syrup (may be altered based on sweetness preference)
1 tspn each nutmeg, cinnamon, and ginger
1/2 cup coconut milk

1. Heat oven to 400*F
2. Remove seeds from halved squash with a spoon and discard. Drizzle walnut or coconut oil, place on a roasting pan, and roast for 30-40 minutes depending on squash size and oven. Check every 15 minutes.
3. Once roasted, scoop out flesh and place in a food processor with almond milk, spices, half of the coconut milk and maple syrup. Purée until smooth
4. In a sauce pan, pour remainder of the coconut milk in and bring to a simmer. Add squash purée and simmer, stirring occasionally, until thickened.
5. Serve warm (it’s just as good cold!).

Photo: Karina Alexander
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