Kabocha Breakfast

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Kabocha Breakfast

The sweetness of this breakfast is dependent upon the ripeness of the kabocha. The addition of acorn squash is optional but adds another mild sweet flavor to this breakfast. Kabocha is a great please-all option when some want sweet and some want savory since a little extra salt turns this sweet breakfast into a savory dinner soup.

Ingredients:

Kabocha, seeds and stems removed (do not peel)
Acorn Squash, seeds and stem removed (no need to peel, just chop into smaller chunks)
Salt
Walnuts, fresh or toasted

Instructions:

Chop kabocha roughly into chunks and place in large pot. Acorn squash may also be added, if desired. Add water nearly to the top of the kabocha, then cover and boil until soft, about 20 minutes. When the kabocha (and acorn) is done, mash with a potato masher (skin and all), then add a little salt to bring out the sweetness. Stir, cool, and serve with walnuts. Can optionally season with cinnamon.