Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbour. Catch the trade winds in your sails.
Explore. Dream. Discover.
When I first tried kabocha, I was truly amazed. I couldn’t believe the difference in taste, compared to the wider known butternut squash. Why were people eating butternut, when there was this denser, tastier, more wholesome beauty kicking about?! It honestly felt like Christmas had come early for my tastebuds. I could not wait to run home and get creating with my new best (food) friend.
These balls would be great to whip up a big batch, ready for a hungry crowd, as an appetiser, or with some accompaniments for a larger meal.
Kabocha Squash and Nut Balls (V) (GF)
Makes 10-14 balls
½ large Kabocha squash (peeled and deseeded)
200g mixed nuts (I used pistachios and walnuts)
100g dried cranberries
Fresh thyme and rosemary
2 teaspoons ground flax seeds
1 tin chickpeas or cannellini beans
Sesame seeds (to roll balls in)
Sea salt / black pepper
Preheat oven to Gas Mark 4 / 180 C
After you have peeled and deseeded the squash, chop into chunks and place on a roasting tray. Drizzle with olive oil, paprika, herbs and salt and pepper. Roast for 30-40 mins, until soft.
Once roasted, leave squash to cool for 15 mins.
Add the cooled squash to a food processor, blend until you have a paste. Add flax seeds, beans and cranberries and blend until you have reached a fairly smooth consistency.
Add the nuts and blitz for 10 seconds.
Scoop out the mixture with your hands and roll into balls.
Rolls the balls in the sesame seeds, and place on a baking tray lined with parchment.
Bake in the oven for 20-30 mins, until the sesame seeds are slightly golden.