Kabocha & Chestnut Loaf

Its definitely getting to that time of year again when the leaves start to turn and the weather is chilly. I especially like this time of year for pumpkin and squash  season . My favourites being kabocha and kuri . These both have a lovely texture and nutty flavour and are so versatile they can be roasted or steamed and have many health benefits being  high in beta-carotene and vitamin A . These are prized in Japan and are a staple food come autumn. I’m sure cooking with these will become a firm favourite if you haven’t already.

In this recipe I decided to steam half a kabocha pumpkin and scoop out the soft flesh to combine it with ingredients to make a chestnut and pumpkin loaf .

So steam your pumpkin first and cook up a cup of Japanese brown rice and a cup of quinoa ready to add later.

Finely chop half an onion,a small carrot,a stick of celery, a large shiitake mushroom or a few small ones and around six already cooked and peeled roast chestnuts. I buy mine already done . In the U.K. They are by a company called Merchant Gourmet.

Add to a pan some coconut butter and sauté these ingredients. Then add a tablespoon of tamari,Worcestershire sauce,miso and tomato purée and mix in then add your mashed steamed pumpkin and finally some chopped kale or you could use spinach and a cup of cooked brown rice and a cup of cooked quinoa.

Add a cup of gluten free oat flour to a bowl and add to this your kabocha ingredients and give it a good mix .

Line a loaf tin with parchment paper and spoon in your ingredients.

Bake in a moderate oven until cooked through around 30-45 mins.

Turn out on to a wire rack to cool completely before cutting in to slices.

I think this could also be a good mixture for kabocha burgers instead of adding the mixture to a baking tin just make into individual burger patties and bake or fry them .

The slices can be a nice alternative for maybe a thanksgiving or Christmas dinner and could also be nice cold in a wrap for instance.

I decided to make a comforting dinner with creamy mashed potatoes and shiitake miso gravy.