Ingredients: 4 cups kabocha squash, 15 chestnuts, 2 Tbsp pumpkin seeds, 2 Tbsp butter or ghee, 2 eggs, 1 tsp honey, 1 tsp maple syrup, 1/2 tsp cinnamon, 1 tsp salt, 1 tsp pepper.
- Preheat the oven to 350°F.
- Slice off the stem from the squash then split the squash in half. Place it cut side down in a baking pan with an inch of water. Cook in the oven for about 15 minutes or until the squash becomes soft enough to scoop out easily.
- While the squash is cooking, make a sideways cut into the fronts of about 15 chestnuts. Place the chestnuts on a baking sheet in the oven for about 15 minutes, or until they split open.
- One the chestnuts and squash are done, remove them from the oven and increase the temperature to 400°F.
- Puree 4 cups of the squash and add in 2 eggs, 1 tablespoon of butter or ghee, 1 teaspoon of salt, 1 teaspoon of black pepper, and ½ teaspoon of cinnamon.
- Remove the shell and the outer layer. Finely chop 1 cup of the chestnuts and 2 tablespoons of pumpkin seeds then mix together. Add 1 tablespoon of butter or ghee, 1 teaspoon of raw honey, and 1 teaspoon of maple syrup.
- Pour the squash mixture into a casserole dish then spread the nut mixture evenly across the top. Bake at 400°F for about 20-25 minutes, or until the top begins to brown slightly.
Winter squashes, such as kabocha, have been suggested to help with blood sugar regulation in individuals with type II diabetes. The kabocha squash is also a wonderful source of five different B-complex vitamins! And when combined with chestnuts, which are both high in folate, a critical vitamin for women during their childbearing years, they can help prevent spinal cord defects in pregnancy. Also, the chestnuts and the pumpkins seeds are both very high in magnesium, a micronutrient that is typically very deficient in the typical Western diet and helps prevent high blood pressure (hypertension).