Savory Roasted Squash (low-amine, gluten-free, dairy-free, soy-free, nut-free, tomato-free, paleo, vegan, vegetarian)

Savory Roasted Squash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, vegetarian, vegan) photo

Savory Roasted Squash (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, vegetarian, vegan).

This squash is easy to make and has a huge flavor payout. I like using Kabocha Squash because the flesh is a great balance between creamy and firm, and the skin is soft enough to eat. However, a friend pointed out that many places coat the skin with a film of Idon’tknowwhatthef*ckitis to protect it from bugs and to extend shelf life. Proceed with squash skin-eating with caution (once it’s cooked, you should be able to tell if you pick at the skin and it separates into the skin and a waxy film).

1 Kabocha Squash, cut in half and seeded

2 Tbsp soy-free butter substitute

2 Tbsp savory

2 cloves garlic, pressed

4 Tbsp fresh minced parsley, divided (1,1,2)

2 C broth

1 tsp salt

  • Preheat oven to 400 degrees.
  • Cut and seed Kabocha squash, and place them in an oven-safe pan large enough to hold both squash, cut-side down.
  • In the hollow of each squash, add 1 Tbsp “butter,” 1 Tbsp savory, 1 clove pressed garlic, and 1 Tbsp fresh minced parsley. Rub all seasonings together and into the hollow.
Low-Amine Kabocha Squash, with measured seasonings (photo)

Low-Amine Kabocha Squash, with measured seasonings.

  • Flip low-amine squash cut-side down.
  • Add salt and 2 Tbsp parsley to the broth, and pour into the pan.
Kabocha Squash, ready for roasting. (photo)

Kabocha Squash, ready for roasting.

  • Cover and bake squash for 30-40 minutes, or until tender.
  • Serve with extra broth ladled over the top.

AMINE BREAKDOWN:

Very Low Amine: Kabocha squash, savory, garlic, parsley, salt

Low Amine: soy-free butter substitute, homemade broth

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16 CommentsLeave a comment

  1. I love kabocha squash! I usually spray all my fruit and veggies with an all-natural produce cleaner, than scrub the outside with a clean sponge. One of my favorite things to do with kabocha squash is to roast it with coconut oil, then scoop out the inside and mash with some coconut milk, cinnamon and a pinch of salt. But my favorite part is the skins, which I save as a treat afterward! Thanks for posting another way to enjoy kabocha.

    • I might have to get some spray for things like this. I love the skins… I’ve always been a fan of food that fights back – whether it’s potato or squash skins, spicy foods, sour foods, or bouncy foods like tripe or gizzards……

      Most of those foods are now off-limits, but I can still eat squash! Thanks for the tip!

      • Glad to hear you find it useful! I use “eat cleaner” brand All Natural Food Wash. Apparently you can also use it to clean cutting surfaces!

        • Awesome! I’m going to buy some next time I’m at Whole Foods!

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