Have you used Kabocha Pumpkin for your cooking? You know the one whose skin is really hard, bumpy, and dark green. In contrast, deep vivid orange color inside.
Kabocha is a Japanese word for pumpkin or squash, it has a very interesting meaning and historical background behind the name. Interested? Check the article in the category “Food Safety + Fact” ;
In here, let’s get moving to the recipe first! Different from most of other squashes, Kabocha Pumpkin is really really sweet. So, adding a pinch of salt defines and brings up its sweetness. That’s right, no sugar needed!
Kabocha Pumpkin Energy Balls
(Vegan, Oil/Sugar/Gluten Free)
- 1 Kabocha Pumpkin
- Cinnamon Powder (Amount depends on the size of pumpkin)
- A Pinch of Salt
- Sprinkle of Hemp Seeds
- Sprinkle of Crushed Almonds
↓ Click & Shop Ingredients ↓Organic Cinnamon Powder Hemp Seeds Organic Almonds Sea Salt
↓ おススメ材料をお買い物 ↓オーガニックシナモンパウダー ヘンプシード オーガニックアーモンド
- Wash pumpkin and dice in large pieces. No need to peel the skin.
- Place them skin side down in single layer in sauté pan. Try not to make them over-wrapped each other.
- Pour water about a half an inch high, or that fills only half way of pumpkin. Never cover pumpkins fully with water.
- Sprinkle cinnamon powder and salt. If you want to, you can add cane sugar, but not too much. Cover with lid.
- Simmer them with low heat for about 15 minutes. Keep eyes on them and adjust time based on the size of dice. Kabocha is very hard but once on heat, it gets cooked very fast.
- When soft enough (poke with toothpick) or no more water, turn the heat off.
- Now skin is easy to come off. You can scoop orange part with spoon. (If you are confident, peeling skin prior to simmering is totally fine. This is just the method that my mother used to do to protect herself.)
- Probably you don’t even need to mash it, so when it’s cooled, make it into energy balls.
- Sprinkle Hemp Seeds and Almonds. If you are not a strict vegan, a drizzle of honey would be a nice addition.