Kabocha squash is hands down my favorite food and honestly my lifeline at times. As I have mentioned before I struggle with some gut issues that often leave me with little desire to eat. Enter my friend Kabocha! This is my go to when I know I need to eat something. It is so yummy and gentle on the gut! You can find this year round at most Asian grocery stores as this is a staple of their cuisine. To me, the flavor and texture is a mix between a butternut squash and a sweet potato.
A good knife is key in preparing this recipe. The kabocha squash is tough to cut. From experience, I encourage the use of protective gloves as well.
Supplies:
Ingredients:
- 1 kabocha squash (2-3 lbs)
- 1 tablespoon Onion, Garlic and Salt Free “Santa Maria Seasoning”
- 1 teaspoon + 1 teaspoon Olive Oil
Instructions:
- Preheat the grill to 450F
- Cut the kabocha squash in half
- Remove the seeds
- Cut the kabocha squash into cubes
- Place in mixing bowl
- Add seasoning
- Mix well
- Add one teaspoon of olive oil to the foil pan and coat the bottom and the sides
- Place the foil pan on the grill uncovered
- Cook for 20-25 minutes (until soft) stirring halfway through
- When done, add remaining 1 teaspoon of olive oil and coat well
ENJOY!!