I just love to see all the winter squashes and pretty gourds this time of year! If you are grain-free or on a special diet, you can generally eat any winter squash and enjoy the starchiness. There are so many different ways to use a starchy winter squash!
Since we do not eat grains in my house, we do eat a lot of winter squash. Butternut squash used to be the go-to squash. This season I’ve been using a lot of kabocha (we still love butternut) and some red kuri squash (that’s the orange one in the photo).
I buy a large one (or two smaller squash of different varieties and mix them) and cook it per the directions below. Then I store the cooked squash in jars in the refrigerator. All week long I make things from the cooked squash.
The point of using kabocha squash is that it is very starchy and dense. When you process it in the food processor, it gets softer and fluffy. It is great as a simple side dish or used in baking.
Winter squash has a starchy consistency and yet a sweet taste. Once you transition yourself off artificial and refined sugars, you will start to taste the sweetness in plant foods.
- One large or two smaller kabocha, butternut or red kuri squash cooked and mixed together
- Use 2 cups of the squash
- 1/2 cup coconut milk (add more if the squash is very dry)
- 1 tsp cinnamon (where to find salt and spices)
- 1/2 tsp mace (nutmeg if you are not on AIP)
- 1/4 tsp ginger
- Place all the ingredients in a food processor
- Process until smooth
- Serve warm (we even like it cold)
- Store in glass jars in the refrigerator
- Food processor (where to buy a food processor)
- Glass mason jars