Persimmon Stuffed Kabochas

*Warning there are a lot of photos in this post

I. just. couldn’t. help. myself.

I mean…

…look at the beauty of this dish

I was almost sad to eat it…

almost.. hee hee

Anyways.. after seeing the beautiful pictures on another Canadian blogger’s page, I was dreaming about how I could create my own version. Then, I found these tiny baby kabochas- sooo cute! And I KNEW they would be perfect!!!! I was actually waiting all week to do this recipe/shoot- I work during the day, and with the days so much shorter now, the weekend is my only chance to shoot in natural light.

And I wasn’t disappointed!

Not only were these gorgeous- they taste divine!

2 baby kabocha squash (or acorn squash or sugar pumpkins)
2 persimmons (I used frozen ones, so you should adjust your cooking time if you use fresh)
1 tsp cinnamon
1 tsp salt
1 tbsp erythritol (or brown sugar or sugar substitute)
10 almonds, chopped (optional)


Halve and de-seed your baby kabochas.

Roast in oven at 350 for 25-30 minutes.

Meanwhile, cut the stems out of your persimmons and halve.

When your squash are ready, flip and add your persimmons, cut side up. Roast 10 minutes.

Combine cinnamon, salt and erythritol in a small bowl. After 10 minutes, sprinkle over tops. Set oven to broil and broil until caramelized.

Garnish with chopped almonds.

Enjoy! … or simply admire 🙂

I’d love to hear what you think!

Shared on Real Food Forager and Allergy Free Wednesdays and Whole Foods Wednesdays


11 thoughts on “Persimmon Stuffed Kabochas

    • It’s a natural sugar substitute. It’s great for baking because it has a lot of similar attributes as sugar- it caramelizes beautifully- as seen here, but has no calories. It’s not as sweet as sugar though, so I find it works best to add stevia to erythritol as well, if you are replacing it for sugar in other recipes. 🙂

  1. Oh my gosh. What. Two of the best things about Korean autumn – in the same recipe. The photos are gorgeous, too. I didn’t realize you were a photographer!

    • Thank you so much Michelle! To be honest, I haven’t had the inspiration to photograph anything for a long time! This blog has been really exciting for me! I’m glad you are enjoying them!!

    • its totally delicious!!! What I do with persimmons is just pop them in the freezer once they are ripe, and soft but still solid, then let them thaw a little bit and cut out the top before eating- that’s it. The freezing breaks down the structure, making them like pudding! I don’t bother peeling them- you could if you want to I suppose- just allow them to thaw a little bit more and then peel 🙂

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