This dish has been in the back of my mind for a month. During my last yoga teacher training module, the other trainees and I would grab lunch at Whole Foods‘ salad and hot bar nearly every day. And everyday this was the first thing I would grab. I would fill half of my cardboard container with kabocha squash, and the other half with a few raw veggies and protein. I could not get enough of this squash!
I’ve been dreaming of this dish ever since. I scoured the Whole Foods website trying to find the recipe. I searched online for anything that remotely resembled this recipe. I got nothin’. The last module of teacher training is still a blur in my mind, so I dug through the mush that is my brain to try to remember what I loved about this dish. After 3 trial runs, I think I’ve finally gotten it!
A kabocha squash looks similar to a pumpkin, but has a hard, deep green colored skin. The best part is the skin is completely edible! That’s one my of favorite things about this variety. I find it to be sweeter than a butternut squash, and it is rich in beta carotene, iron, vitamin C, and potassium.
- (1) 3lb. kabocha squash
- (1) 28 oz. can whole tomatoes
- ½ yellow onion, rough chop
- 1 Tbsp tomato paste
- 1 Tbsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp red pepper flakes
Wash your squash, then scrape out the seeds and cut into 1″ pieces.
Cover your pot and turn heat to medium. When the tomato juice begins to boil, turn the temperature to a lower setting and simmer for 25-30 minutes or until tender. Your fork should be able to pierce through the skin easily.