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Baked Kabocha Squash with Mushroom Sauce!

Picture of Kobocha

Baked Kabocha Squash with Mushroom Sauce!

This is a big time saver, super simple recipe, because you most of this doesn’t require your actually doing anything. You are going to bake that big ‘ol kabocha squash while you can do other things, and just put the sauce ingredients in a pan to cook for 20 minutes, just mixing once in a while.

My kind of recipe, especially as I’m so busy getting back and catching up over here!

Picture of a whole kabocha squash and greens

Serves: 2

Ingredients: 

  • 1 medium Kabocha squash
  • 8 ounces cremini mushroms
  • 2 cups of water
  • 1 clove of garlic, minced
  • 1 Tbs. tamari
  • 1/2 Tbs. raw apple cider vinegar
  • 1 tsp. dried thyme or 3 tsp. freshly chopped thyme
  • Sea salt, to taste (optional)
  • Arugula or mixed greens
  • Purple cabbage
  • Microgreens or sprouts

Method:

Preheat your oven to 375 degrees. Bake the whole Kabocha squash (saves SO much time and effort from trying to cut while hard!!), for about 45 minutes (or more, depending on how big your squash is), or until softened.

Meanwhile, rinse and coarsely chop your cremini mushrooms. Heat the 2 cups of water in a saucepan, and add the garlic and mushrooms. Bring to a boil and stir, then reduce the heat to medium, and allow to reduce for 20 minutes. Add the tamari, raw apple cider vinegar, and thyme. After about 20 minutes, throw in the blender and blend down. Add a ‘lil sea salt if you want it to be saltier.

Picture of mushrooms being washed in a colander

Plate the arugula on your plates. Slice up some baked Kabocha squash (in any shape you prefer), and top on the arugula. Top some of the mushroom sauce on the squash. Let’s be real: mushrooms are yummy but their color not so much.

So I like to top some colorful purple cabbage over it, and micro greens or sprouts. I sometimes mash everything together and it’s enough for me! But if you want more of a dressing for your greens, try tossing in something simple like some lemon juice and a little nutritional yeast perhaps.

Baked Kabocha Squash with Mushroom Sauce

Kimberly Snyder
5 from 1 vote
Print Recipe
Servings 2

Ingredients
  

  • 1 medium Kabocha squash
  • 8 ounces cremini mushrooms
  • 2 cups of water
  • 1 clove of garlic minced
  • 1 Tbs. tamari
  • 1/2 Tbs. raw apple cider vinegar
  • 1 tsp. dried thyme or 3 tsp. freshly chopped thyme
  • Sea salt to taste (optional)
  • Arugula or mixed greens
  • Purple cabbage
  • Microgreens or sprouts

Instructions
 

  • Preheat your oven to 375 degrees. Bake the whole Kabocha squash (saves SO much time and effort from trying to cut while hard!!) for about 45 minutes (or more, depending on how big your squash is), or until softened.
  • Meanwhile, rinse and coarsely chop your cremini mushrooms. Heat the 2 cups of water in a saucepan, and add the garlic and mushrooms. Bring to a boil and stir, then reduce the heat to medium, and allow to reduce for 20 minutes. Add the tamari, raw apple cider vinegar, and thyme. After about 20 minutes, throw in the blender and blend down. Add a ‘lil sea salt if you want it to be saltier.
  • Plate the arugula on your plates. Slice up some baked Kabocha squash (in any shape you prefer),and top on the arugula. Top some of the mushroom sauce on the squash. Let’s be real: mushrooms are yummy but their color not so much. So I like to top some colorful purple cabbage over it, and micro greens or sprouts. I sometimes mash everything together and it's enough for me! But if you want more of a dressing for your greens, try tossing in something simple like some lemon juice and a little nutritional yeast perhaps. But if you want more of a dressing for your greens, try tossing in something simple like some lemon juice and a little nutritional yeast perhaps.
Tried this recipe?Let us know how it was on Instagram!

 

 

Love,

Kimberly

4 Comments

  1. Lillybeth
    Lillybeth on August 27, 2014 at 12:50 pm

    I just have a question…how do you live without cheese! I want to exclude dairy so bad because I agree that dairy is toxic to our body but I just love cheese soooo much ='( ….

    Reply
  2. Valentina - sweet kabocha
    Valentina - sweet kabocha on August 28, 2014 at 11:39 am

    I read kabocha and I smiled 😀 I love soooo much kabocha!

    Reply
  3. Kelle
    Kelle on September 2, 2014 at 2:16 am

    Hi Kimberly!
    I am just about to move into an amazing new home and plan to set up my first special place to meditate and practice yoga in! Just wondering if you would ever be able to share a photo or some information about your altar? I would love some inspiration from you!
    Much love
    Kelle xx

    Reply
  4. Kristen
    Kristen on May 17, 2021 at 10:02 am

    5 stars
    Delicious! I made this for lunch today and added purple cabbage and clover sprouts on top as you suggested for a clean and colorful meal! The kabocha makes it feel hearty and dense, which is lovely, but it’s also light. Perfection! Thank you!

    Would pairing quinoa or even mixing it into the mushroom purée be ok from a food combining perspective?

    Reply

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