Kabocha Pot Pie

Kabocha Pot Pie
Prep time
Total time
Serves: 2
  • 1 kabocha squash
  • 2 cloves of garlic
  • 1 cup macadamia nuts (soaked)
  • 3 leafs of chard
  • 1 cup vegetable broth
  • ¼ cup mushrooms
  • ½ an onion
  • 2-3 carrots
  • 1 Tbsp. miso paste
  • 1 tsp. coconut oil
  • 1 biscuit recipe (see below)
  1. Preheat oven to 375°F.
  2. Cut Squash in half and scoop out the seeds and a little flesh to create a nice bowl. Oil inside of squash with coconut oil and place face down on baking sheet. Bake for 30 minutes.
  3. While squash is baking, prepare a biscuit recipe, but don't bake the biscuits yet, just mix it together and set aside.
  4. Next drain macadamia nuts, place in a high speed blender with ¾ cup of vegetable broth, garlic and miso paste. Blend until smooth but still thick. Pour mixture into a large bowl.
  5. Next, chop chard, mushrooms, onions and carrots; sauté them in a large pan over medium sauce pan with remaining vegetable broth. Cook until carrots soften, then pour vegetables in with sauce mixture, mix well to combine.
  6. Remove squash when finished cooking and place vegetable mixture into each of the squash halves.
  7. Top the squash with uncooked biscuit mixture and bake biscuits on top of squash.
  8. Bake according to the time and temperature on the biscuit recipe.
  9. Serve hot!


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