I am still shopping at the Farmer’s Market – I realised I forgot to take and share photos since my mammoth squash session. Last week I bought black kale, courgettes and a crown prince squash.
I’d not yet tried the crown prince. This half was the only bit left, so although it was massive I thought I would give it a go. Cooked up the same way as I did my uchiki kuri squash. I read that it is similiar to butternut squash but less sweet and a creamier texture. So what do I do with it now…???
Well, I was inspired by an energy ball…
I enjoyed a spirulina and ginseng defense boost Bounce ball, and it got me thinking. I’ve made energy/treat balls before, but they always end up too high in fat, or more usually too high in sugar – albeit it natural sugars.
- I bought some deglect nour dates selling off at the weekend, so I decided to try to make an energy ball, using crown prince squash as a base, and dates as a sweetener. I chucked in some spirulina, do you remember my spirulina post? It’s great for protein, fibre and B vitamins.
Spirulina Squash Balls
- 150g roasted crown prince squash
- 75g deglet nour dates, stones removed
- 40g raw cashew nuts
- 50g jumbo rolled oats
- 10g spirulina powder
- 10g raw cacao powder
simply place all ingredients in a food processor and pusle until it comes together into a ball. Separate into 6 portions and roll into balls. Place in the freezer, and remove individually to serve.
125 calories, 20g carbohydrate, 4g fat, 4g protein, 9g sugar
Have you tried any squashes? Which ones would you recommend? What is your favourite thing to do with them?