Once again, the picture of this dish really doesn’t convey its deliciousness.
It is almost too easy to call a recipe, but I am going to anyway.
There are only three ingredients: kabocha squash, coconut butter, and coconut milk!
I would serve this plus a side of protein (chicken, fish, greek yogurt, whatever) for a more complete meal.
Almost all health bloggers are in love with kabocha squash; it’s basically a rite of passage to make a recipe using one. My only issue with it is the texture. To me, it is strangely dry… despite being very moist. This is why I added in some coconut milk, which I definitely recommend.
Recipe: Serves 1
1 Kabocha squash
2 tbsp Artisana coconut butter
1/4 cup light coconut milk
Roast the squash at 400 for about 40 minutes, until you can easily pierce it with a knife. Slice in half and scoop out the seeds. Place 1 half in a cute bowl. Scrape out the innards of the other half until you fill up the kabocha bowl. Stir in salt and 2 tablespoons of coconut butter. Drizzle the coconut milk on top. Enjoy!
Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.
Kabocha squash * 1 cup has 70% of your daily needed vitamin A and 15% of your daily needed vitamin C, plus calcium and iron!