Mini Kabocha Squash Stuffed with Pear and Goat Cheese
I thought up a recipe using kabocha squash that was simple and cute. I also have a ton of gluten-free recipes on my blog, so if you want, please check it out: www.innerharmonynutrition.jp (in Japanese).
Use a European pear if possible. If you want to make it sweeter, you can adjust the sweetness by adding beet sugar or coconut sugar, or other sweet ingredients to the pear. If you can't get a mini kabocha squash, you can use a small sized regular kabocha squash. Recipe by Maxerbear
Mini Kabocha Squash Stuffed with Pear and Goat Cheese
I thought up a recipe using kabocha squash that was simple and cute. I also have a ton of gluten-free recipes on my blog, so if you want, please check it out: www.innerharmonynutrition.jp (in Japanese).
Use a European pear if possible. If you want to make it sweeter, you can adjust the sweetness by adding beet sugar or coconut sugar, or other sweet ingredients to the pear. If you can't get a mini kabocha squash, you can use a small sized regular kabocha squash. Recipe by Maxerbear
Cooking Instructions
- 1
Preheat the oven to 180°C.
- 2
Cut off the top section of the kabocha squash and remove the seeds.
- 3
Add the pear and cinnamon to a small bowl and mix together well.
- 4
Stuff the pear into the kabocha squash.
- 5
Place the kabocha squash on a baking tray and bake for 45 minutes until it becomes soft.
- 6
Remove from the oven and scatter the goat cheese over the top.
- 7
If your oven has a broil setting, broil for several minutes until it browns.
- 8
If you don't have a broil setting, then raise the temperature to 225°C and bake until the cheese begins to bubble.
- 9
Pour in the energy of your love and gratitude, and serve.
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