Hi,
This Savory Saturday, let’s talk about kabocha squash, also known as Japanese pumpkin, a sweet, nutty squash that’s just coming into peak season this August.
Its velvety texture and naturally rich taste make it a perfect base for hearty plant-based dishes. Whether roasted, steamed or simmered into soups, kabocha brings a comforting warmth that feels like a hug in a bowl, even on late-summer evenings when you’re craving something cozy yet fresh.
Delicious ways to enjoy it:
- Puree into a creamy, dairy-free soup with ginger and miso
- Add to curries for a sweet contrast to savory spices
- Toss roasted cubes with quinoa, herbs and lemon for a vibrant salad
- Mash with a pinch of cinnamon for a naturally sweet side
With every bite, kabocha reminds us that simple, plant-based cooking can be deeply satisfying and completely wholesome.
Let me know if you add this to your Saturday morning market list and if you actually find them.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
