Today’s guest post is from Alisa Fleming, from One Frugal Foodie & GoDairyFree.com. If you missed my review (and recipe) from her book, Go Dairy Free, earlier this week you really should go read it.
I can’t remember exactly how Alisa and I first met but I do remember the deep admiration I had for her integrity, openness, and willingness to share. Her level-headed nature and quest for the facts speak to the researcher in me and allows me to trust fully the information she shares.
Alisa also believes in serving the foodie community – she’s never told me this but it’s evident in her actions. Her most recent undertaking was Smart School Time Recipes, a FREE e-book filled with healthier, packable recipes for kids and adults. Make sure to add this book to your collection.
Quick Asian-Spiced Kabocha
When Amy asked me to share a recipe on her blog, I went back and forth on which to choose. Though I’m not completely gluten-free or sugar-free, I make a lot of recipes that are. I guess you could say that being so immersed in dairy-free living has prompted me to experiment in a lot of other free-from arenas, and I must admit that I love the variety! There were many more adventurous recipes I could have shared (the Gluten-Free Dutch Babies with Maple Blueberry Sauce were tops on that list), but the weather is quickly cooling off and my thoughts have turned to the comfort of seasonal fall foods.
Last year marked my first taste of kabocha squash, and like many others, I have found a new love. It isn’t so much that I find kabocha to be heads and tails above the rest of the winter squash community in taste, but rather that I love its thin skin and the fact that you can eat it! Potatoes, apples, you name it, not only do I hate peeling it, but the skin is actually my favorite part. Finding a rough winter squash that can actually be cooked up as is with a resultant soft skin is like a dream come true.
In the past I thought that squash could only be roasted or steamed, but this simple recipe is a quick sauté that results in very tender squash that is full of flavor. I went light on the natural sweetener, but you can up it if you are craving a sweeter squash delight.
Like most other winter squashes, kabocha is a bear to cut, but, on the bright side, no peeling is required! The skin offers a pleasant and unique texture to the dish. For efficiency, I cut up all of the kabocha at once, and store any leftovers in baggies to use or freeze at my convenience.
- 3/4 lb Kabocha Squash Smallish Chunks (cut to about 1-inch in size, skin on)
- 1/3 Cup Water, plus additional if needed
- 1 Tablespoon Wheat-Free Tamari (a gluten-free soy sauce)
- 1-1/2 Tablespoons Evaporated Cane Juice or Granulated Palm / Coconut Sugar (these sugars are earthy subs for your standard brown sugar)
- 1 Teaspoon Fresh Ginger, minced (feel free to use more if you like your ginger)
- 3/8 Teaspoon Chinese 5-Spice Powder (available in the spice section of most grocers)
- Place all ingredients in a skillet and heat to boiling. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.
- Remove the lid and continue to cook (stirring occasionally) until the liquid is pretty much gone / thickened, and the squash (and peel) is nice and tender. This takes me about 5 minutes, but if the liquid evaporates and your squash isn’t yet done to your liking, add more water 1 tablespoon at a time, and continue to cook, stirring occasionally. Serve.
I have been devouring the entire batch within a day, but if you do put the leftovers in the refrigerator, the flavors seep in nicely and offer more of an infused flavor the next day. Feel free to enjoy it cold or warmed.