I am going crazy with Kabocha squash! I’m trying to use it in everything because I love the fact that you typically don’t need to add any flour because the squash is so dry. It is perfect for gluten-free, grain-free recipes!
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). I buy a large one 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. In most cases you do not need to add any flour to thicken it. When you process it in the food processor, it gets softer and fluffy. Sometimes you have to add some liquid, because it is so dry.
I you want to use a different squash, you may need to add flour which defeats the purpose of this recipe. However, if that is what you have on hand, it would be fine, just know that you may need to add some kind of flour, like coconut flour or almond flour to thicken.
This bread turned out really delicious — especially if you load it up with butter or ghee!
Prep Time: 10 minutes
Bake Time: 30 minutes
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