For me, dessert is the last thing I think about. I’m typically more concerned with what I’m going to prepare for the main and side dishes of a meal. Luckily, preparing paleo pie is pretty simple.
Bonus! You can even follow along and watch exactly how I created this recipe in the video below.
Watch this episode of Paleo Porn LIVE below (and don’t forget to subscribe!)
What Is Kabocha Squash?
Kabocha squash is a type of winter squash.
You’ll typically find it in Korean or Japanese grocery stores, but I have found them available in the Chicagoland area at Caputos and Marianos during squash season.
What Does It Look Like?
Kabocha squash has a hard exterior. It’s usually a darker shade of green with white stripes.
It looks like a flattened pumpkin with a knobby top. A single kabocha squash usually weighs around 2-3 pounds.
The interior of a kabocha squash is a darker shade of orange.
What Does It Taste Like?
When you compare all the winter squash, kabocha has one of the sweetest flavors. You could explain it like a cross between pumpkin and butternut squash but really it has it’s own unique flavor.
How Do You Use Kabocha Squash?
You can roast it, mash it or boil it. Add it to soups, stews or make it the main ingredient in a savory or sweet pie.
Bonus points for choosing kabocha squash in place of pumpkin. Since it’s naturally sweeter that means you’ll need to add less of a sweetener when making this pie. Win-win!
Add This To Your Thanksgiving Menu
If you typically prepare a pumpkin pie for Thanksgiving, maybe it’s time to change it up. Add this Kabocha Squash Paleo Pie to your holiday menu this year.