Kobucha squash is lower in sugar content than pumpkin. It’s easy to cook the hard shelled squashes with no fuss. Just place one in a baking pan in the oven and turn it on to about 400 degrees.
Go about your activities and in maybe 45 minutes you’ll be able to pierce the skin with a fork. Remove from oven, let cool then scoop out the cooked squash for your recipes.
Kabocha Squash Yogurt Parfait Recipe
- 1 kabocha squash~ ½ cup cooked and mashed
- 2 tbsp Walden Farms Maple Walnut Syrup
- ½ tsp Pumpkin Pie Spice
- 2 tbsp unsweetened almond
- ½ cup low fat plain Greek yogurt
- ½ ounce chopped walnuts
Preheat oven to 375 degrees. Cut kabocha squash in half and scoop out the seeds; place cut side down on a lightly greased baking sheet or baking sheet lined with non-stick foil.
Bake for 45 to 60 minutes or until tender. Wait until cool to touch and scrape out the flesh. Mash with a fork. Measure out 1/2 cup and place in a small bowl. Reserve the rest for another use.
Mix 1/2 cup squash, maple syrup, pumpkin spice, cinnamon, and milk until combined.
Layer half of the squash on the bottom of an 8 ounce glass. Then layer 1/4 cup of Greek yogurt. Then the other half of squash. Then 1/4 cup of Greek yogurt. Top with walnuts.
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