Kabocha squash is literally like candy to me! Even though it is not overly sweet, it has such a distinctly delicious taste, that I find myself looking for more ways to use it. My latest concoction is this breakfast creation.
Nutritionally speaking, starting your day off with some kabocha is a smart choice. Kabocha squash is an excellent source of beta-carotene, which is obvious when looking at its orange flesh. This is transformed into vitamin A which is important for healthy white blood cells, good immunity, as well as for vibrant eyes, skin and hair. A single serving of kabocha squash gives us 70% of our daily recommended dose! It’s even packed with fiber, iron, vitamin C and some B vitamins.
This Japanese gem will leave you feeling satisfied as well as nourished. So for breakfast, I love roasting kabocha, then filling it with some yogurt, and topping it with some vibrant, in-season fruits. You can top it with shredded coconut, chopped nuts, seeds, dried fruit, or some granola for a nice crunch. There’s really no way you can go wrong here. Take a peek at my simple recipe below. I know you will fall in love with kabocha like I have!
1 small kabocha squash, sliced in half & roasted
1 Tbs coconut oil
1/2 tsp cinnamon
1/4 tsp nutmeg
about 1 cup yogurt of choice (I love Cocoyo!)
Variety of in-season fruit
For this recipe, I used some fall favorites:
Other topping ideas:
Unsweetened coconut flakes
1) Slice the kabocha squash in half and removed the seeds. Preheat your oven to 375°F and line a baking sheet with parchment paper. Rub each half with some coconut oil and sprinkle with cinnamon and nutmeg. Bake for about 30 minutes, or until fork tender. Allow to cool (or not, if you want a really warm squash for breakfast).
2) While the squash is cooling, prep your fruits. Divide the yogurt into each half of the kabocha. Then top with your favorite fruits and other goodies. Dive in and prepare to love every bite of this spectacular Japanese pumpkin for breakfast! Serves 2 lucky people!