Kabocha Squash Bowl
Prep Time: 20 minutes Cook Time: about an hour Servings: 5-6
WHAT YOU NEED
- (1) 6lb kabocha squash (or any pumpkin shaped squash with edible skin)
- butter (optional)
- 2-3 cups of bone broth (any broth will work!)
- 1/2 large yellow onion, diced
- 2 stalks celery, diced
- 3 fresh sage leaves, finely chopped
- 6 slices bacon, cooked
- sea salt, to taste (optional)
I highly recommend experimenting with other fresh herbs, and quinoa croutons or roasted pumpkin seeds as garnish (especially for the vegans).
WHAT TO DO
- Preheat your oven to 425F.
- Rinse the squash and clean it with a veggie brush.
- Similarly to carving a pumpkin, use a short, sharp knife to cut the top off the squash. Then, scoop out all of the seeds using a firm spoon. Save the lid!
- Using your fingers, rub the entire interior of the squash with butter.
- Fill the squash within about 1/2" from the top with broth, onions, celery, and sage.
- Put the lid back on and place on a baking sheet on the center of the middle rack of your oven.
- Bake for 45-60 minutes or until the bottom portion of the squash is gives easily when you apply pressure with a wooden spoon or spatula. DON'T POKE IT WITH A FORK!
- Use a large serving spoon or ladle to scoop out the broth and squash flesh. If the flesh does not scoop out easily, the squash needs to be roasted longer. Roast it at 15 minute intervals until it's soft throughout. Garnish with bacon and enjoy, the bowl is totally edible too!
To store the remaining soup and bowl, pour or scoop out all of the liquid into a container and then scoop the flesh away from the skin or simply break the whole squash down into smaller pieces and add it to the container. The skin of the kabocha squash is highly nutritious and completely edible. It's SO yummy roasted and part of the soup! Alternatively, you can throw it all (without the skin) into your blender or food processor for a decadent blended soup!