*Warning there are a lot of photos in this post
I. just. couldn’t. help. myself.
…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!