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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
  1. Preheat oven to 400 degrees.
  2. On a baking sheet, toss kabocha squash with 1 tablespoon of melted ghee or coconut oil.
  3. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
  4. Place squash in oven with sprig of rosemary and roast until squash is tender, roughly 20 minutes.
  5. Remove and discard rosemary sprig after roasting squash.

Next, prepare the rest of the stuffing.

  1. Heat 3 tablespoons of ghee or coconut oil in a large skillet. Set heat to medium.
  2. Add celery, onions, 1 teaspoon of salt, and ¼ teaspoon of freshly ground pepper.
  3. Stir occasionally. Remove from heat when vegetables begin to soften and brown, around 10 – 12 minutes.
  4. Add ½ cup of stock and 1 teaspoon of apple cider vinegar. Continue to cook for 2 -4 minutes, until liquid reduces.
  5. Transfer everything to a large bowl and gently mix with squash. Allow this to cool for 10 – 15 minutes.
  6. Set oven to 375 degrees.
  7. Add eggs, the remaining stock, and sage to vegetables. Combine well.
  8. Transfer mixture to a baking dish. Cover and bake for 20 minutes.
  9. Remove cover and bake for an additional 20 – 30 minutes, until browned.

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