Last week I promised the recipe for the dip you saw with the Low Carb Protein Stick recipe, so here it is!
As you know, I LOVE kabocha. Love Love Love Love Love Love Love kabocha!!! Actually now, I get a discount at my local “Angel Home Mart”- just a random Korean grocery store on danhobak 단호박, as it’s called here. I told them it is my favourite, and because they like me, they say “special discount, only for you”
And again, as you may have noticed in many of my recipes, I use tea as flavouring and calorie slasher, because I am always a fan of getting a bigger portion for the same amount of calories. Also, because I’m about 4 1/2 weeks out from my bikini competition, I’m definitely all over getting a bigger portion of my favorite food, that still fits into my competition diet.
Granted, if you don’t really care about the calories (and actually kabocha is surprisingly low, with about 40 calories per 100g) you don’t have to use as much tea, and you will have a much richer, thicker consistency, however, the tea does lend a great flavour to the recipe.
1 medium kabocha squash (or other winter squash, sweet potato or pumpkin)
1-3 cups tea (I used apple cinnamon, but have tried many other variations as well with delicious results)
3 packets of stevia (or sugar alternative)
1/2 tsp sea salt
1 tsp cinnamon
1 tsp guar gum (optional, but helps thicken the puree)
1 tsp vanilla
1. Cut kabocha in half, remove seeds and microwave cut side down for 10-20 minutes until done. (see here for details).
2. Combine all ingredients in food processor except guar gum, using tea sparingly and adding more as needed until you reach your desired consistency.
3. Add in guar gum to thicken.
Serves 4-6 depending on how big your kabocha is.
Serving suggestions can be as a dip, as you saw last week, by itself like a pudding, layered with yogurt and blueberries like a parfait, or topped with cheese and broiled for a cheesy indulgence, or topped with chia seeds or nuts. So many delicious options! This can be served hot or cold, whichever pleases you.