| 7 | 45 | 298 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 6 |
| 1 squash | Kabocha squash (small, can sub with butternut squash) |
| 2 tsp | Ghee (can sub with coconut oil, divided) |
| 1 cup | Walnuts (raw) |
| 2 date pitted | Medjool date |
| 2 tbsp | coconut milk powder |
| 1/4 cup | Maple syrup, pure |
| 1/4 cup | Sesame seeds (optional) |
Preheat oven to 350F. Line a baking sheet with parchment paper.
Cut a small kabocha squash in half, scoop out the seeds. Drizzle with 1 tsp of ghee. Place on the prepared baking sheet and bake for 30 minutes or until tender
Melt 1 tsp of ghee in a small pan on low heat.
To prepare the filling, place walnuts in a food processor or blender. Pulse into coarse pieces, or until desired consistency is reached. Pour into the warm pan with the ghee, stirring every 1 minute to prevent burning. Cook for 3 minutes, then add sesame seeds and cook another 3 minutes.
Chop the pitted dates into small chunks and place into the pan along with coconut milk powder. Mix well and keep on heat for another 2-3 minutes
Remove the pan from heat. Add in maple syrup and stir quickly to prevent clumping.
Evenly scoop the warm filling into the squash halves. Sprinkle with toppings if desired
Serve immediately!
| Meat Alternative | 0.9 |
| Vegetables | 1.2 |
