#Nutritional Value Of Kabocha Squash

Kabocha squash is a complex carbohydrate that is high in fiber. Your body takes longer to break down complex carbs so you won’t be left with a sugar crash. Kabocha squash also contains beta-carotene, which helps reduces stress in your brain. Kale is a vegetable high in folate. This produces dopamine in your brain and helps lift lower mood. Remember how serotonin starts in the guts? I added leeks because it’s a prebiotic and will help feed the good bacteria in your gut. A touch of cinnamon and ginger also helps with bloating. Roasted kabocha squash and leek soup with massaged kale and ground chicken Soup recipe: 1 large kabocha squash 1 large leek 1 large apple 4 garlic cloves 1/4 tsp ground cinnamon Olive oil 32 oz chicken broth Salt to taste Cut squash in to cubes and remove skin and seeds. Cut leeks and apple into large chunks. Smash 4 garlic cloves. Drizzle some olive oil and roast in the oven at 425 for 35 min. Let cool and blend into a smooth purée along with the chicken broth. Add additional salt to taste. Chicken recipe: 1 lb ground chicken 4 garlic cloves minced 1 tbsp dark soy sauce 1 tsp chicken bouillon 1 tsp honey 1 tbsp grated ginger Garlic powder Black pepper Cooking oil Heat up a pan and add in cooking oil. Stir in minced garlic for 30 seconds and then add in ground chicken. Add in all the seasonings and continuing cooking until done about 7-10 min. Kale topping: 2-3 cups of chopped kale 1-2 tbsp olive oil Black pepper Drizzle olive oil onto the kale and black pepper. Massage until kale shrinks in size. Add soup into a bowl. Top with massaged kale, ground chicken, and additional pumpkin seeds. Serve warm.

Is that time of the year to make the most of gorgeous pumpkins & squashes to get plenty of skin loving vitamin A✨Add a boost of collagen by using bone broth, the recipe for that is on my feed, just scroll fee reels down 😊 Serves 4 Ingredients: 1 medium size squash (I love onion or kobucha squash)- seeds removed and cut into chunks 1 white onions (skin on) - chopped into quarters 4 cloves of garlic - skin on A few sprigs of thyme 1 leek - finely chopped 3-4 small carrots - chopped into small pieces 1 stick of celery - finely chopped 400-500ml bone broth - recipe in one of my previous reel! 1/2 can (400ml) full fat coconut milk - I love @bionaorganic A generous drizzle of extra virgin olive for roasting + cooking Salt and pepper to taste For the parmesan chickpeas: 400g cooked chickpeas - I love @boldbeanco a generous drizzle of olive oil a generous sprinkle of grated parmesan crack of black pepper Serve with: A drizzle of coconut milk A sprinkle of pumpkin seeds Add the squash, onions, garlic cloves and thyme to a large baking tray. Generously drizzle with some olive oil, salt and pepper. Toss everything together so it’s all evenly coated. Roast in the oven at 180 degrees Celsius for around 30 minutes until the squash is soft. In the meantime add a drizzle of olive oil in a large pan on a medium heat. Once hot add in the chopped leek, celery and carrots, Cook for 8-10 minutes until the leek starts to caramelise. Add in the bone broth and cook for 15-20 minutes until the carrots are cooked. Remove the skin from the onions and squeeze out the garlic flesh from their skins. Pick the thyme leaves off the sprigs. Transfer all the roasted vegetables and herbs to the pan together with the other veggies and bone broth. Add in the coconut milkBlend until smooth and creamy. If you prefer a runnier consistency add more bone broth. Taste and adjust for seasoning. To make the chickpeas add all the ingredients to a roasting tray and toss well. Roast in the oven for 30-235 minutes until crispy on the outside. Serve the soup with a drizzle of coconut milk, the chickpeas, pumpkin seeds and some chilli flakes.

Wait, acorn squash actually tastes this good?! No way. #acornsquash #fallrecipes #veggietok #easyrecipe #roastedsquash #healthyfood#squashrecipes #fallcooking #vegrecipes #easyfallfood #winterveggies #healthycooking

A pumpkin recipe that mostly cooks itself. Soft, sweet and finished with mozzarella, crispy capers and sage. This is my whole roasted Crown Prince squash. Full recipe on Substack.

🎃 Roasted Three-Pumpkin Soup (Baked Inside a Pumpkin!) The soup that roasts itself before you even blend it. 😏🔥 (Yes, I went there.) ⸻ 📝 INGREDIENTS: • 1 Koginut squash (cleaned, keep the lid) • 1 small Delicata squash, peeled & cubed • 1 small Butternut squash, peeled & cubed • 2 whole shallots • 1 cinnamon stick • 1 garlic head (cut in half) • Olive oil • 500g bone broth or khash broth • Salt, pepper, dried herbs • Garnish: roasted pumpkin seeds, drizzle of heavy cream ⸻ 👨‍🍳 METHOD: 1️⃣ Fill Koginut with Delicata & Butternut cubes, shallots & cinnamon. 2️⃣ Cap it. Wrap in parchment + foil. 3️⃣ Slice garlic, add olive oil, wrap too. 4️⃣ Roast both at 400°F (200°C) for 90 min. 5️⃣ Scoop all soft veggies into a pot. Squeeze in the garlic. 6️⃣ Add broth, salt, pepper & herbs. Blend until silky. 7️⃣ Garnish with pumpkin seeds & heavy cream. ⸻ 🧠 WHY THIS WORKS: • Roasting inside the pumpkin = insane caramelized flavor. • Whole shallots = natural sweet umami bombs. • Khash broth = rich, bold, unforgettable depth. 🔥 SAVE & SHARE: Save this for cozy nights. Tag someone who’d devour this soup. 👇 #PumpkinSoup #RoastedSquashSoup #ComfortFood #Foodie #BoneBroth #FoodieTricks #StuffedSquash #soup

Recipe: Ingredients (3–4 servings): • 2 cups butternut squash, cubed • 3–4 shiitake mushrooms, sliced (fresh or soaked dried) • 1–2 cloves garlic, minced • 1–1½ tbsp miso paste (white or mellow) • 5 cups water or light veggie broth • 1 handful dried vermicelli • Chopped scallions and cilantro, to taste • Black sesame seeds, to sprinkle Instructions: - Add squash, shiitake, and garlic to a pot with water or broth. - Bring to a boil, then simmer 20–25 minutes until squash is tender. - Add vermicelli and gently simmer for 5 minutes. - Turn heat to low. Dissolve miso in a small ladle of soup, then stir back into the pot. Do not boil after adding miso. - Serve topped with scallions, cilantro, and black sesame seeds.

Move Over, Butternut! This Roasted Kabocha is Next Level. The squash you didn’t know you needed. 🧡 Kabocha roasted with olive oil and finished with a little butter... it’s basically nature’s candy. It has that perfect velvety texture that puts standard winter squash to shame. Pro-tip: Don’t toss those seeds! Watch how I put them to good use at the end. Did you know? Unlike most other squash, the skin of a Kabocha is completely edible! Once it’s roasted, the peel becomes soft and tender, meaning you don’t have to spend any time peeling that tough outer layer before you eat. #KabochaSquash #NaturesCandy #RoastedSquash #HealthyRecipes

Roasted butternut squash soup 🥣✨ Ingredients; 🎃 Butternut squash 🧅 Red onion & bell peppers 🧄 Garlic & ginger 🍅 Tomatoes or cherry tomatoes 🥥 Coconut milk + veggie broth 🌿 Thyme, rosemary, paprika, cumin, black pepper & chili oil Roast everything until golden and soft, blend with broth and coconut milk for a silky, cozy soup. Garnish with fresh cilantro and a drizzle of coconut milk — pure comfort in a bowl 🙌 Credit: @dr.vegan #soup #foryou #explore #recipe #foodie

Kabocha squash is often eaten in Korea as a gentle, nourishing way to stay lean, hydrated, and support digestion. It’s naturally rich in beta-carotene (which the body converts to vitamin A for skin health), potassium to help balance sodium and reduce water retention, and fiber that feeds a healthy gut microbiome. Try this super simple recipe. It’s called 호박죽 (Hobak Jook) in Korean and comment “Hobak” if you want the detailed recipe. #beautyfromwithin #kbeauty #debloat #koreanrecipe #agingwell

Kabocha Squash & Butter Bean Curry - Kabocha squash is like if a pumpkin and a butternut squash had a baby - not as sweet but that’s also a good thing?? - Recipe: 1. Soften kabocha squash by cooking whole in the oven for 20mins at 400F 2. Sauté 1 medium diced onion and 5 cloves of minced garlic in a generous amount of oil on medium-high heat until soft. Stir in 1 tsp garam masala, 1 tsp salt, 2 tsp curry, 2 tsp paprika, 1/2 tsp turmeric, a pinch of cayenne and cook for 30 seconds. 3. Peel and de-seed the squash, roughly chop, and add to the pan along with 3/4 can of coconut milk (I used light), saving the rest for garnishing. Cook on medium heat until the squash can be easily squished flat. 4. Add in 1 can of cooked butter beans (white kidney beans or Lima beans) and finishing cooking for a few mins, then garnish with coconut milk, chopped cilantro or parsley, and serve with bread! Note: you can cook the kabocha squash in the oven for longer until it’s fully softened to cut back on stove time, but to avoid the mushy mess I only do 20mins:) - #easyrecipe #dinnerideas #recipeideas #viral #fyp

I can’t say this one is a guaranteed slam dunk with the kids every time… but when it lands, it really lands. And honestly, I’ll happily enjoy a big bowl even if the kids change their minds halfway through. ✨Comment “curry” and I’ll send you the recipe!

When life hands you a Japanese Pumpkin…you make soup!? 🔥🥣🤣 Anyone else cook this type of fruit before?! 👇