The Kabocha squash (also called buttercup squash) is a very dense, starchy squash. These kabocha squash biscuits hold together well and have a great taste!
Kabocha squash is legal on the SCD and GAPS diets and also appropriate for the Paleo diet. It is probably the starchiest vegetable that is allowed. Consequently, it hold things together well and lends an interesting taste to baked goods.
I purchase a medium size Kabocha squash and bake it, simply by placing the whole squash in a glass baking dish and baking for about an hour or so until it is soft inside. Pass a knife through to make sure it is thoroughly cooked. It has such a hard shell that it is difficult to try to split it open when uncooked. This method is super easy.
Once it is well cooked, cut it in half and let cool. When cool, scoop out the seeds and discard. Now, scoop out the cooked squash into a bowl. From a medium squash you should get at least 3 cups of cooked squash — just enough to make all three recipes!
Sometimes the squash is so dense, it is hard to remove from the shell — be careful not to get small pieces of the shell in your squash.Print
This is a recipe from Grain Free Paleo Breads.
Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.
These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.