Triathlon Magazine Canada - - FEATURES - TMC








Di­rec­tions Pre­pare the Kabocha Squash (can be done ahead of time) 1. 2.

Pre­heat oven to 400 C. Cut the kabocha squash in half hor­i­zon­tally and scoop out the seeds. Place the squash on a flat bak­ing tray lined with parch­ment pa­per with the green rind up. Bake for 45–55 min­utes or un­til the squash is com­pletely cooked. You can tell it’s cooked if a sharp thin knife in the flesh slides through eas­ily. Al­low the flesh to cool and scoop out from the rind us­ing a spoon. This can be done the day be­fore or ahead of time. Slice the leek thinly us­ing both the white and green parts. Once the white por­tion is sliced, re­move the first layer of green up­per stem. Con­tinue to use the in­ner re­main­ing green por­tion un­til 1–2 inches from the top. En­sure you wash thor­oughly once sliced to re­move all soil de­bris. Mince the gin­ger finely and grate the lemon rind. Sauté the leek on medium heat with the kaf­fir lime leaves in the co­conut oil un­til cooked thor­oughly. To­ward the end add the fresh gin­ger. Add the wa­ter and squash to this mix­ture and bring to a near boil. Add the bouil­lon and re­duce the heat to very low. Cook for 10 min­utes. Re­move the leaves, place to the side. Us­ing a hand blender, blend the mix­ture un­til smooth. Add re­main­ing in­gre­di­ents stir­ring gen­tly to­gether un­til the co­conut cream is mixed in. Add the leaves to con­tinue en­rich­ing the flavour, but don’t spoon the bay leaves into the bowls. Dish into bowls and en­joy.



Pre­pare the re­main­ing in­gre­di­ents 1.

Al­though this recipe only calls for half of the squash you can eas­ily dou­ble the recipe and have lots of left­overs for freez­ing. Add only 8 cups of wa­ter to start and add more wa­ter as de­sired.–

Te­nille Hoog­land is a former pro triath­lete and two-time Iron­man 70.3 cham­pion. She is a health and well­ness coach at tri­w­hole­


19 g

10 mg

351 mg


2.5 g

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.