Kabocha squash. It could be safe to say that in the healthy living blog world, it takes the crown as the favourite vegetable. Well, that or perhaps brussels sprout. But for the Northern Hemisphere entering the fall season- this orange starch has appropriately taken over.
Here in Australia, the concept of eating kabocha or pumpkin in a non savory dish is unheard of! I still remember being offered pumpkin pie during my semester abroad in America, or having my roasted kabocha at a restaurant covered in butter and brown sugar. Typically, kabocha or pumpkin is served with a roasted protein and simply seasoned with rosemary and salt. (I’ve been unsuccessfully trying to convince some people that this is the way to go! Although I hope Sam’s initiative can sway her to the
dark savory side)
Since getting into blogging, I slowly began using this beta carotene heavy gem and was thrilled with how well it lends itself to sweet dishes, like my pumpkin protein pie, protein powder-less protein muffin or pumpkin banana muffins. Although I really enjoy both these vegetables in a sweet meal, I personally find them in a savory counterpart just THAT much better. The sweet and salty combination is to me, the ideal taste sensation! I always make a big batch of roasted kabocha during my food prep, simply cooked in olive oil and garlic salt. The other night, I had decided to get the creative juices flowing and incorporate some leftover kabocha in a savory pancake dish. I chucked together a few basic ingredients and a few…not so basic and came up with this savory kabocha pancake! #Strangebutgood is an understatement- #strangebutGReat would be better title- I’m (subconciously) hoping slowly, savory style kabocha can be sexy! Hit up Laura’s strangebutgood dedication for some quirky kitchen creations! Also, Kierston’s recipefriday has some, perhaps not strange, but definitely droolworthy culinary delights! And if those two weren’t enough, Heather’s Meatless Monday vegetable for the week was Kabocha, so triple delight going on right here! Thanks, Ladies!
Kabocha, cheese and cauliflower pancakes
- 1/4 cup oat flour (can sub for wheat/white/pastry)
- 1 T coconut flour (can sub for another T of flour)
- 1 egg
- 1/4 cup mashed kabocha (can sub for canned pumpkin)
- 1/4 cup riced/shredded cauliflower
- 1/4 – 1/2 cup shredded light cheese (I used cheddar)
- 1/4 tsp of salt and pepper
- 1/2 tsp cayenne pepper (optional)
- 1/4- 1/2 cup milk (I used Almond breeze unsweetened)
- Coconut oil for frying
- In a mixing bowl, combine oat flour, coconut flour and egg and mix until well combined.
- Microwave the riced cauliflower for approximately 1 – 1 1/2 minutes, until tender. Add the mashed kabocha and cauliflower into the flour mixture and combine. Slowly stir in the shredded cheese until fully incorporated. Add the salt, pepper and cayenne pepper and mix well. The batter should be very thick.
- Starting with 1 T at a time, slowly add in the milk until a batter like consistency is formed. This could be up to 1/2 cup, depending on the choice of flour used.
- Heat coconut oil in a pan on medium heat. Drop batter into the pan and once bubbles start to appear and edges turn golden, flip and continue cooking for approximately 2-3 minutes.
- Plate up and serve with condiments of choice- for me it paired perfectly with the sweet spiciness of Sriracha!
Note- The addition of cauliflower is not necessary- I just felt like adding abit more nutrients to the dish and I’m not one to shy away from hiding veggies! These would be great with shredded zucchini or cabbage too. I used cheddar as its not an overpowering cheese and lets itself well to the kabocha.
Have you tried roasting kabocha savory style?
Are you a fan of spicy foods?