Alisa Fleming ~ Have you heard of October Unprocessed? It is an event created by Andrew of Eating Rules that has grown into a wave of 5000+ people pledging to go an entire month without any processed foods. And you are invited to join in!
In honor of the event, I was asked to share an easy, unprocessed recipe. Since it fits the fall season so perfectly, I decided to go with my Asian-Spiced Squash.
In this recipe I use Kabocha winter squash (which is becoming readily available in most stores). Kabocha is sold next to the acorn and butternut varieties, but unlike its hearty cousins, kabocha has a softer skin that can be eaten once cooked. This even allows for stove-top cooking. Yes, this winter squash recipe takes just 15 minutes!