Another Gluten Free Dairy Free success from the Kitchen of Darcey Blue.
1 c coconut milk
1 baked small kabocha squash
1/2 tsp salt
1 tsp cinnamon
1/8 tsp cardamom
2 tbsp maple syrup
Slice a kabocha squash in half, remove the seeds and bake until soft ( usually 45 min at 400 degrees covered).
Scoop out the meat of the squash, and add all the other ingredients. Mix well. Pour into a cassarole dish.
Bake 1 hr 400 degrees, or until a knife comes out clean when inserted in the center.
you can omit the maple if you are watching your sugar intake, as the kabocha squash is quite sweet on its own. I wanted to add orange zest to the batter too, but forgot that in my eagerness.
It is a bit like a pumpkin pie, and this could easily be poured into a gluten free gingersnap cookie crust. Which definatley adds to the sugar content, or a nice ground almond/hazelnut crust made with coconut oil.
Without the crust it makes a lovely addition to a warming winter breakfast, or a nice side dish with Lamb Vindaloo, or baked chicken or turkey, or pretty much anything...
:) If you are really decadent, you could melt some chocolate and drizzle that over it, or a bit of chilled coconut milk for extra creaminess, or peach infused brandy....
And don't forget that you can use any winter squash you have lying around the house. I picked kabocha because of it's natural sweetness.
I'm getting carried away.
You get the picture.