I use a grocery delivery service because I don’t drive. It’s really awesome and convenient, but sometimes they send me crazy things. In the last order, I requested a kabocha squash. I received a kabocha squash…but it was huge! That thing had it’s own solar system. #dadjokes
Since I hate to waste food, I had to find some kabocha recipes. Of course, my brain went straight to desserts. Mmmm….desserts!
I found a recipe by Chef Pichet Ong that was posted in the New York Times. It hovers somewhere in the realm between kabocha squash pie and kabocha squash cheesecake. I made some changes to suit my needs, the recipe below is my variation with a gluten-free crust. This one is not for my vegan readers, but I promise to have plenty of squashy goodness for you in the months to come. Pumpkin season is coming!
As you can see by this picture below, I was impatient about removing it from the springform…so my edges are a mess! Let’s call it rustic? Okay?
- 2 cups pecans
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 4 tbsp coconut oil
- 2.5 cups of cooked kabocha squash*
- 1 brick cream cheese (room temperature)
- 1 cup coconut sugar or granular sweetener of choice
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 tsp vanilla
- 2 eggs (room temperature)
- For the Crust:
- Grind pecans in a blender or food processor until coarsely chopped.
- Add sugar, cinnamon and coconut oil.
- Process until mixture is sandy and comes together when pressed.
- Press mixture in to a 9" springform pan or pie plate.
- Bake for 10 minutes at 325F
- Allow crust to cool completely
- For Filling:
- Mix cream cheese and coconut sugar in blender until smooth
- Add the spices, salt, vanilla and cooked squash
- Process until smooth
- Add the eggs and mix on a low speed until evenly blended.
- Pour filling in to cooled crust
- Bake for 1 hour at 300 degrees
- Let cool before serving
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