SHIVA ROSE // HERB KABOCHA SQUASH

I’m so excited to share this recipe, first off because what this recipe stands for and where it’s coming from is an amazing gift that I truly believe in (I’ll tell you more!) and secondly, because I adore Shiva Rose. I’ve had a girl crush on her for a while. Here recipes, her information, her heart that you can feel though all she does, and her willingness to share things that are unconventional. I really admire her and I think you will too. You can find her lovely website here.

This recipe comes from a book called The Plant Collective. It’s a beautiful digital holiday recipe collection with recipes from a vibrant group of wellness influencers (your’s truly included) such as Shiva, Amanda Chantal Bacon, Sakara Life, Goop and over 30 others! Curated by Emily Rose Shaw  and designed by Alexa Gray, this gorgeous book is filled with yumminess, on top of all that, 60% of the book sales go to The Edible School Yard a project founded by Alice Waters, who “envisions gardens and kitchens as interactive classrooms and a sustainable, delicious, and free lunch for every student.” This is something I feel so strongly about. These children are the future, but if they are never exposed to the earth in this way, there is no connection, no understanding. That communion with the earth is necessary for them to thrive.

KABOCHA SQUASH POMEGRANATE WITH FRESH HERBS

FROM SHIVA // One of my favorite and easy side dishes, is this colorful one using pomegranate and the japanese kabocha squash. This vitamin rich variety of autumn squash has a chestnut texture which I so so adore. The vibrant orange kabocha, mixed with the ruby jewels of a pomegranate, topped with verdant herbs makes this a perfect holiday dish. I also add some baked pumpkin seeds that have been flavored with a touch of tamari for extra crunch and flavor. The fresh herbs are so aromatic and add to the color palette.

INGREDIENTS

1 kabocha squash, peeled and cut into cubes
1 pomegranate broken open
1 tbsp coconut oil
1 tsp tamari
½ cup roasted pumpkin seeds
½ cup freshly chopped herbs (tarragon, oregano, mint, parsley)
olive oil
sea Salt
feta cheese (optional)

METHOD

First toss the squash in coconut oil and roast in the oven at 350 degrees F until the squash is golden and soft. It takes about 40 minutes depending on how hot your oven gets.

At the same time you can roast the pumpkin seeds tossed with some olive oil, sea salt and tamari. Roast in the oven for 15 minutes.

Then assemble the dish by adding the cooked squash, pomegranate seeds, pumpkin seeds, and chopped fresh herbs.

Toss with ample olive oil, and add sea salt and pepper for taste.

LINKS

Buy the book https://www.plantcollective.com/

Instagram:  https://www.instagram.com/the_plantcollective/

 

 

 

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