Kabocha Squash with Peanut Sauce is an easy, healthy side dish that the whole family will love!
I’m moving. To a farm. With chickens. Chickens guys! That is something I thought that I would never say, or type in this case I guess.
I’m actually pretty excited about it though. I get free eggs for life, and all I have to do is feed some chickens each day. How hard can that be right? Mr.Foodfaithfitness (and everyone else that I have told about my new pets actually) is worried for the poor little guys. You see, I may have accidentally killed a few birds in my day. But, it was totally accidental I SWEAR. Moving on.
Actually, I lied, not moving on from the chickens. I have a funny story that needs to be shared with the internet world. I was moving stuff into the new place yesterday, and then got into my car to leave. I rolled down my window and shouted at the hubs, am I going to run over any chickens?? I then proceeded to laugh hysterically, just ’cause I thought it was such a funny thing to have to worry about. He just proceeded to shake his head in that my-wife-needs-help sorta way that he does. a lot. Y’all are probably doing that right now too with reading this. Weirdest food blogger status achieved. Seriously, now moving on from chickens.
I also have my own little garden. I don’t know that is going to work out, considering I actually succeeded in killing a cactus once. How I managed that I don’t know…I mean, you have to water them like once a year. But, I have matured past killing cacti (is that the plural?) and will grow wonderous food to make wonderous recipes for all you wonderous readers. It’s going to happen.
Ok, so you are probably feeling pretty jipped. Here you came to find out (another) recipe for squash, and all you got was a post nattering on about furry little animals with weird looking things hanging off their necks. What are those called anyways? Something tells me it’s a giblet..please someone correct me if I am wrong. Anyway, in my last post I mentioned that I could eat this for lunch EVERYDAY UNTIL I DIE FOREVER. Sorry to yell at you, but I needed to get the point across. Guys, it’s THAT good. It sounds weird, I am aware. But, please, trust me. Roasting the squash makes the underside go all sweet and caramelized and a little bit crunchy. Then, inside is so so so soft and smooth! It is really good just eaten roasted, with salt…but, MUCH better with a peanuty sauce. Even better? The peanut sauce is LOW FAT thanks to using peanut flour. If you have never used this amazing ingredient, it is basically just peanut butter that has been de-fatted. It still retains its nutty taste though. You NEED to try them in some peanut butter oatmeal breakfast bars. Seriously. The best.
Think of those sweet and salty granola bars that really aren’t healthy but who cares because they are so delish. You know the ones? Envision that, but actually HEALTHY. Then, make this and be happy. Plus, it is like the easiest recipe in the whole entire world. Maybe even the universe.
Oh and just for your viewing pleasure: Here is a picture I took with my phone of the chickens running at me. Probably plotting my demise.
Roasted Kabocha Squash with Peanut Sauce
- 1 kabocha squash peeled and cut into 1 cubes.
- 2 Tbsp Peanut flour I like PB2
- 1-2 Tbsp unsweetened vanilla almond milk depending how thick you like your sauce
- 1/8 tsp stevia (or use 1/4 tsp honey agave etc)
- Preheat oven to 400 degrees.
- Chop the squash- this is tricky. How I do it is this: Cut it in half, then scoop out all the seeds and guck from the inside. Then cut each half into half again, so you end up with 4 quarters. Using s big knife, cut the skin off each quarter. It is then much easier to chop the squash into 1 inch cubes!
- Spray a cookie sheet with non stick spray, and place the cubes cut side down onto it.
- Bake in the middle rack of the oven for 20-25 minutes,checking often to make sure it is not getting burned. The squash is done when the underside has a nice browned color and it is fork tender.
- Mix the peanut flour, almond milk and sweetener of choice.
- Either pour over squash or just use as a dipping sauce. Devour.