Kabocha is a type of winter squash that has antioxidant, anti-inflammatory, and blood sugar regulating qualities along.  It also has high quantities of Vitamin A, making it important for cell repair and immunity boosting.

1 Kabocha squash
1/3 C. coconut milk or lite coconut milk (depending on preference)
1 tsp. vanilla extract
1 tsp. ground allspice
1/2 C. maple syrup
1 egg or egg substitute equal to one egg
1 1/2 C. raw pecans
1/2 C. turbinado sugar

Pierce holes in the Kabocha squash and place on a cookie sheet for about 50 minutes in the oven at 375 degrees. Take out of the oven and let cool.  Reduce oven temperature to 350 degrees.  Once cool, peel off the outside of the squash. Cut in half and scoop out the seeds to the trash.  Scoop out the inner flesh and set aside.  (Consider freezing unused portion for next time.) Make the crust: In a blender or food processor, break pecans into a course meal. Add turbinado sugar and pulse 5- 10 times. Remove from appliance and use mixture to cover the bottom of the pie plate. Cook in the oven for 10 minutes at 300 degrees.  In the food processor, add 3 cups of Kabocha squash, coconut milk, vanilla, ground allspice, maple syrup and egg or egg substitute. Blend for 45 seconds.  Pour into the crust and bake at 350 degrees for 50 minutes or until firm.

Submitted by Dr. Daemon Jones, ND - Dr. "Dae” is a naturopathic physician and author of Daelicious! Recipes for Vibrant Living at www.healthydaes.com. Dr. Dae is a member of the Nutritional Magnesium Association at www.nutritionalmagnesium.org.