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Kabocha Squash: Vegan + Delicious

9:51 PM

It's November, friends.
November is such a great month: it's our anniversary (we'll definitely make a delicious dessert), it's my sister's birthday (can anyone say "cake?"), it's Thanksgiving (mmmm, pie) and it's Christmas cookie baking with Tanya's family (cookies, yes!). I love the holidays. They taste so good.

Now remember, I only bake. If Tanya didn't cook for me, I'd live on cake and cookies. This is bad—kind of really bad—because during my allergy diagnoses I was diagnosed with Candidiasis, or yeast overgrowth. Don't think too hard about it; it isn't like a chronic yeast infection, it's more like a yeast buildup in my gut. (You can read about it here!) Since I'm allergic to both baker's and brewer's yeast, and my body's producing too much of its own, I have to keep an eye on it. Loving sugar is a symptom of Candidiasis—nothing grows yeast like sugar. 

Every so often, I realize that my sugar intake is increasing and my cravings are out of control, so I go on a sugar detox. For me, that means no sugar, NONE, not even fruit, for a minimum of two weeks. (The Candida Diet suggests a more structured cleansing process—I want to try it! If you've done this, I'd love to hear how it went!)

I'm three days in, and it's killing me slowly. Seriously, someone bring me a cupcake.

On that note, let's talk about this delicious vegetable: kabocha. Kabocha squash is a delectable Japanese winter squash, also called a Japanese Pumpkin. You can use it to replace butternut squash in a recipe, or just roast it and eat it plain like we did. It's so sweet and so delicious (and it tastes a little bit like candy). 

Prep Time: 10 minutes
Cook Time: 20 minutes

1 kobocha squash (yields about 4 servings)
sea salt

Preheat your oven to 350˚F. 

1. Cut Up Your Squash
Cut it in half (Tanya used a butcher's knife) and remove the seeds with a spoon, much like you would a pumpkin. Cut each piece in half again and then cut them into thin wedges. 

2. Roast Your Squash
Line a baking sheet with parchment paper. Spread wedges out on the tray and drizzle some olive oil overtop. Toss the wedges so that each side has some oil, then sprinkle them with a little bit of salt and stick them into a 350˚F oven until they're soft, about 20 minutes. 

That's it! Just eat them and fall in love with them as much as we have!
Now, wish me luck... only 10 more sugar-free days to go.

See you soon!
Becky + Tanya

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