My Favorite Pureed Kabocha

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Ingredients:

  • 1/2 cooked kabocha squash. For pureed squash, I usually slow roast a kabocha, whole on a foil lined baking sheet in a 275° degree oven for 2 hours. Cut in half and scoop out seeds.
  • 1 scoop Sun Warrior rice protein powder or sweetener of choice
  • 1 TBSP maca powder (optional)
  • 1 tsp cinnamon
  • water to thin

Directions:

  • Cut squash into bite sized chunks
  • purée in food processor along with protein powder and spices. Drizzle in water to help blending process if necessary.
  • Serve in a waning nut/seed butter jar, and if it’s not exploding out of the top, then you didn’t make enough. 🙂

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