You’ve been zealous for zucchini, bowled over by butternut and absolutely pickled with pumpkin – but there’s another squash you can (and should) sink your teeth into. A newcomer to the U.S., kabocha squash is already popular in Japan, enjoyed for its sweet flavor and fluffy texture. In this recipe, kabocha is stuffed with filling sorghum and comforting veggies, making it an easy way to introduce your family to a new fall-and-winter favorite.
Kabocha Squash with Sorghum Stuffing
Ingredients:
1 kabocha squash (or acorn squash if not available)
1 cup sorghum cooked according to package
1 T. avocado oil
1 bunch dinosaur/lacinato kale, chopped
3-4 carrots, sliced
1 shallot, chopped
¼ tsp herbamar salt-free seasoning
¼ tsp. turmeric
Salt and pepper, to taste
Directions:
- Preheat oven to 400. Rinse and bake kabocha squash whole for 50-60 minutes until cooked completely. Set aside to cool before cutting in half and removing the seeds. (Why cook it whole? This step makes it so much easier when it comes time to cut!)
- Meanwhile, rinse sorghum and cook with 3 cups water 50-60 minutes until done.
- In a medium skillet, heat avocado oil and cook kale, carrots, shallots with spices. Cook until veggies are softened to your preference. Season with salt and pepper, to taste.
- Toss cooked veggies with 1 cup of cooked sorghum.
- Fill each half of kabocha squash with stuffing.
- Serve warm.