BBQ Jackfruit Squash Bowls with Creamy Kiwi Lime Sauce

This BBQ jackfruit recipe post is sponsored by Zespri Kiwifruit. Thank you for supporting the brands and organizations that make The Grateful Grazer possible!

Pumpkin, apples, squash, pears, and…kiwifruit…?  I get it, kiwifruit probably isn’t the first fruit that comes to mind when you think about seasonal fruits and veggies for fall and winter but hear me out.

Because kiwifruit really is in season right now!!  This year, thanks to an extended kiwifruit season, we have a lot more time to enjoy one of my favorite antioxidant-rich, fiber-filled fruits.

My creative juices were a-flowing as soon as Zespri called to share the good news.

I couldn’t think of a better way to make kiwifruit fall/winter-ready than to serve it two different ways in a kabocha squash bowl, so that’s exactly what I did.

If you don’t have kabocha squash in your area, you could make something similar with any variety of winter squash that’s large enough to function as a bowl.  Just chop the squash in half (careful!), take out the seeds, stuff with some yummy veggies/beans, roast, and dig in.

Don’t be intimidated by the long cook-time, as you’ll really only need to invest about 15 active minutes in the kitchen.  The hour wait while these squash bowls are in the oven could be spent watching Netflix on the couch or taking a bubble bath.  The choice is completely yours.

Inside these squash bowls is something so delicious that you’re going to want to keep in mind now – and forever.  A sweet and spicy combination of BBQ jackfruit and black beans that will transform the way you think about holiday eating.

I’m all for a world in which BBQ and kiwifruit are universally accepted as year-round ingredients, aren’t you?

The glue that ties everything together, though, is the creamy, avocado-based kiwi lime sauce, which is one part tropical island and another part cozy cabin in the mountains.  The dish as a whole is like a vegan BBQ pulled pork sandwich that decided to attend Christmas dinner instead of Fourth of July cookout…and the result is delicious.

Be sure to grab an extra kiwifruit to make the spiced kiwi slices, which take after the sauce and are sprinkled with paprika and cayenne pepper for an extra pop of spicy flavor.  I added a few right on top of the squash bowls but was also sure to make extra to satisfy upcoming sweet and spicy snack-time cravings.

In addition to traditional dishes, I would love to serve something like these barbecue squash bowls on my holiday table.

I mean really, what could be more festive and celebratory?

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BBQ Jackfruit Squash Bowls with Creamy Kiwi Lime Sauce

Prep Time

15 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 25 mins

 

This vegan BBQ jackfruit recipe is perfect for fall! Jackfruit and black beans are served in roasted kabocha squash bowls with creamy kiwi lime sauce. This healthy plant-based recipe is delicious for the holidays and fall entertaining!

Course: entree

Cuisine: dairy-free, fall, gluten-free, Holiday, Thanksgiving, vegan, vegetarian

Servings: 2

Author: Stephanie McKercher, RDN

Ingredients

• BBQ Jackfruit Squash Bowls:
• 1 kabocha squash halved and seeds removed (or substitute with winter squash of choice)
• 1 15 ounce can black beans, drained (but not rinsed)
• 1 10.6 ounce package shredded Bar-B-Que Jackfruit (I used jackfruit that was already barbecue flavored but you could also toss plain shredded jackfruit with 3-4 tablespoons of your favorite barbecue sauce)
• 1/2 cup chopped green onion white and green parts
• 1/2 cup minced kale
• salt and pepper
• Creamy Kiwi Lime Sauce:
• 2 quartered Zespri green kiwifruits
• 1 peeled and pitted avocado
• 1 lime zest and juice
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper optional
• Spiced Kiwi Slices:
• 1 thinly sliced Zespri green kiwifruit
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper optional

Instructions

1. Preheat oven to 350º F and prepare a glass baking dish. Place squash halves in baking dish cut side up and set aside. Combine beans, jackfruit, green onion, kale, and salt and pepper in a large mixing bowl and than spoon inside center of squash halves. Use spoon to press the mixture down until compact and then place baking dish in oven and roast until squash is tender, 60-80 minutes.
2. In the meantime, prepare the sauce. Combine kiwi lime sauce ingredients in a blender and pulse until smooth and creamy. Transfer to a small bowl with lid and refrigerate until ready to serve.
3. Prepare the spiced kiwi slices: lay kiwifruit on a flat surface and sprinkle both sides with spices. Set aside.
4. Once the squash is cooked, remove from oven and transfer to plates or bowls. Top with kiwi lime sauce and spiced kiwi slices before serving. Enjoy!

What are your favorite ways to cook with kiwifruit?

If you liked this kiwifruit recipe, check out my Toasted Coconut SunGold Kiwifruit Cups!  They took third place in Zespri’s Recipe Redux contest from earlier this year!