Kabocha Squash Stuffing Recipe
Kabocha squash falls under the category of a starchy vegetable. It is a little more dense and starchy than butternut squash yet has all the sweetness you would expect to find in a winter gourd. If you cannot find kabocha squash, try acorn squash instead.
- 4 – 5 cups of kabocha squash, cut into ½ inch pieces
- 4 tablespoons ghee or coconut oil
- 4 stalks celery, sliced thin
- 2 onions, medium sized
- 1 teaspoon apple cider vinegar
- 2 large pasture eggs, mixed
- 1 cup chicken or beef broth
- 3 tablespoons chopped fresh sage
- 1 sprig rosemary
- Celtic sea salt
- Freshly ground black pepper
- Preheat oven to 400 degrees.
- On a baking sheet, toss kabocha squash with 1 tablespoon of melted ghee or coconut oil.
- Sprinkle with ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
- Place squash in oven with sprig of rosemary and roast until squash is tender, roughly 20 minutes.
- Remove and discard rosemary sprig after roasting squash.
Next, prepare the rest of the stuffing.
- Heat 3 tablespoons of ghee or coconut oil in a large skillet. Set heat to medium.
- Add celery, onions, 1 teaspoon of salt, and ¼ teaspoon of freshly ground pepper.
- Stir occasionally. Remove from heat when vegetables begin to soften and brown, around 10 – 12 minutes.
- Add ½ cup of stock and 1 teaspoon of apple cider vinegar. Continue to cook for 2 -4 minutes, until liquid reduces.
- Transfer everything to a large bowl and gently mix with squash. Allow this to cool for 10 – 15 minutes.
- Set oven to 375 degrees.
- Add eggs, the remaining stock, and sage to vegetables. Combine well.
- Transfer mixture to a baking dish. Cover and bake for 20 minutes.
- Remove cover and bake for an additional 20 – 30 minutes, until browned.