Sweet or savory? 5 delicious ways to use kabocha squash
What's the story
Kabocha squash, known for its sweet taste and velvety texture, is a vegan cooking superstar. This article provides five creative ways to use kabocha in both sweet and savory dishes. Whether in soups or desserts, kabocha adds flavor and nutrition to meals, serving as a rich source of vitamins A and C, fiber, and antioxidants.
Soup
Kabocha squash soup: A comforting start
Turn kabocha squash into a velvety soup that's perfect as a warming appetizer or a light meal. Just roast the kabocha until soft, then blend it with veggie broth, coconut milk for creaminess, and spices like ginger and cinnamon for coziness. This soup isn't just tasty, it's also a nutrient powerhouse.
Stuffed
Stuffed kabocha: A savory surprise
Looking for a filling and delicious main course? Try stuffed kabocha squash! Simply cut the top off the kabocha and remove the seeds. Stuff it with a tasty combination of quinoa, black beans, corn, tomatoes, and spices. Then, bake it until the squash is soft and the filling is hot. This dish is a perfect balance of protein, fiber, and vitamins.
Pancakes
Kabocha squash pancakes: A sweet twist on breakfast
Kabocha pancakes are a delicious and fluffy treat for breakfast or brunch. Simply combine mashed kabocha with flour (use gluten-free if needed), almond milk, baking powder, cinnamon, and a touch of vanilla extract for sweetness. Cook them on a non-stick pan until they're golden brown on both sides. Enjoy these pancakes with a drizzle of maple syrup or your favorite fruit compote.
Salad
Roasted kabocha salad: A light lunch option
Roasted kabocha squash is a game-changer for salads. Cube it up, roast it until caramelized at the edges (hello, natural sweetness and texture contrast!), and toss it in your favorite salad greens (think spinach or arugula). Add some toasted nuts, dried cranberries, and a balsamic vinaigrette dressing, and you've got yourself a seriously satisfying lunch that's bursting with flavor and nutrition.
Pie
Kabocha squash pie: An autumnal dessert
Finish your meal with a slice of vegan kabocha squash pie. This dessert features pureed roasted kabocha blended with coconut milk, brown sugar, cinnamon, nutmeg, and ginger nestled in a vegan pie crust. Baked until set, this autumnal treat matches traditional pumpkin pie in flavor and texture without the use of any dairy products.