Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Chutney à la Apples and Dates

 The sauce tops any dish of potatoes latkes, pancakes, waffles, the options goes on....

1 pound (455 g) organic tart apples, cored and peeled

1/3 cup (45 g) each organic, finely chopped: dates and yellow onion

1 2-inch (5 cm) piece of ginger, peeled and finely chopped

1/4 cup (60 ml) red wine vinegar

2 Tbs. (30 ml) each organic: apple cider vinegar and honey

1/2 cup (65 g) organic packed light brown sugar

zest of 1 organic lemon

1/2 tsp. (2,5 g) ground allspice

1. Add all the ingredients in a saucepan over medium-high heat.

2. Bring to boil, then turn to low.

3. Cover and simmer, stirring occasionally, until the apples are very tender, about 30 minutes.

4. Uncover, turn the heat to medium and simmer, stirring often, until the liquid reduces to a syrup, 10-15 minutes.

5. Remove and let cool completely.

6. It can be store up to 1 day, covered, in the refrigerator.

 (a) Let it come to room temperature before using. 

Try German potato patties:

https://veggiefernandezs.blogspot.com/2020/01/german-potato-patties.html

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