Here's a great recipe from Rochel Weiss, author of "A Taste of Wellness". It's mild on the stomach and very tasty as a side dish or as a quick snack.
1 large kabocha squash, peeled, seeded and cut into chunks
4-6 Tbsp. coconut oil
Salt to taste
Water (if necessary)
To ease peeling and cutting, place the whole squash in oven on 350 for 15-20 minutes. Cool, peel, cut in
half and discard seeds and fibers. Then chop the flesh into chunks.
Place squash chunks in a vegetable steamer over water in a tightly covered saucepan. Cover and steam
until very soft, approximately 20 to 30 minutes. (Reserve water that was used to steam the squash).
Transfer hot squash to food processor. Add coconut oil and salt. If mixture seems too dry, add a little
water from bottom of steamer or plain boiled water, as needed to achieve the texture of mashed
Use an ice cream scoop to scoop kabocha squash onto cookie sheet covered with parchment paper.
Bake puffs in oven for 30 minutes on 350°.
Yield: 8 servings. Serve hot.
FREEZE W’ EASE: These puffs will retain their fresh taste even right from the freezer. Make double the
recipe and scoop the puffs onto a parchment-lined cookie sheet. Freeze overnight, then transfer frozen
puffs into resealable plastic freezer bags. When needed, bake frozen puffs at 375°F until piping hot,
about 20 minutes.