Tetsukabuto Winter Squash Delight
Tetsukabuto Winter Squash Delight – It’s hard to imagine there are more than 20 different varieties of squash. I was introduced to a seasonal and locally grown Tetsukabuto fruit (winter squash) from Portland Seed House gardens. The Tetsukabuto squash in this recipe is seasonal squash that was grown from seed by Farmer Evan, who has been cultivating the land for over 15 years. His number one passion is to create productive gardens; a lifelong love which he loves to spread to others’ gardens. The Tetsukabuto is picked at a mature state, exemplifying a true garden-to-table experience. As this fruit ripens, it’s the part of the process that causes the fruit to become more palatable. Not only does it taste good, but it also contains a variety of minerals that offers our entire body healing benefits and promotes healthy bones. Typically, when these squashes are grown from seed, they take about 55-60 days before they are ready to harvest. Now it’s time to get creative, so I infused this dish with Italian spices to complement the natural earthy flavors. Try my Tetsukabuto Winter Squash Delight recipe with your favorite filling or sauce. I love to prepare my sauce from scratch and add fresh herbs for freshness and to offer alkalizing benefits to the body.
Healthy Tip: Support local farms, farmers’ markets, and co-ops and buy local.
4 tablespoons extra virgin olive oil, plus (more for baking)
Quinoa (sprouted or cooked)
1 Large Tetsukabuto Squash (sliced, de-seeded, and baked)
3 tablespoons Vegan Mozzarella (Miyoko’s brand)
2 fresh Scallions (finely chopped)
A Handful of fresh Cilantro
A Handful of fresh Parsley
16 Oz Authentic Home Made Spaghetti Sauce
Season with Himalayan or kosher salt and pepper to taste!
(Authentic Home Made Spaghetti Sauce)
Click to follow instructions. Tomato sauce is best when prepared while the squash is baking. Takes about 10 min.
1. First, preheat the oven to 400 degrees Fahrenheit.
2. Use a large baking sheet lined with foil or an oven-safe dish.
3. Next cut your squash carefully using a sharp knife. The best way I found to cut through the squash is by using the tip of the knife and piercing the squash all the way through, chose one direction to rock the knife back and forth, and repeat in the other direction.
4. Once you get your squash halved, use a spoon and scoop out the seeds and save them, dehydrate and eat later. Make sure the inside is clear.
5. Next brush the interior with oil and season lightly with salt and pepper. Set the cut side down on the baking sheet.
6. Bake for about 40 minutes till the squash’s skin is able to be pierced with a knife.
7. Meanwhile, prepare quinoa and mix together with tomato sauce.
8. After the squash is done baking, remove it from the oven and let it cool enough to be able to handle it.
9. After the squash has cooled down enough to handle, move to a serving plate. Pour evenly the tomato sauce mixture and garnish it with vegan cheese and fresh herbs. Serve and enjoy! Can be stored for up to 4 days if you are left with leftovers.
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