Kabocha Squash Mash Recipes
20 BEST WAYS TO COOK KABOCHA SQUASH
Ditch butternut this fall and try these kabocha squash recipes instead. They're just as bright and tasty but add a new level of yum to your dinner table.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious kabocha squash recipe in 30 minutes or less!
Nutrition Facts :
WINTER SQUASH MASH
Categories Garlic Vegetable Side Bake Thanksgiving Squash Winter Healthy Thyme Parsley Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Drizzle 1 tablespoon olive oil inside each kabocha squash half and brush to coat. Place squash halves, cut side down, on prepared baking sheet. Roast until squash is very tender when pierced with knife, about 1 hour 10 minutes. Cool slightly. Scoop out squash flesh into bowl and mash until almost smooth.
- Melt butter in skillet over medium-high heat until beginning to brown, about 2 minutes. Add garlic and thyme and stir 1 minute. Add butter mixture and 1 cup broth to squash and mash until smooth. Season generously with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Add more broth if desired and rewarm in microwave before continuing.)
- Stir 2 tablespoons parsley into squash. Sprinkle squash with remaining 1 tablespoon parsley and serve.
KABOCHA SQUASH MASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
Nutrition Facts : Calories 126, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 14 milligrams, Sodium 75 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams
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- Cut the kabocha squash in half and scoop out the innards and seeds. Drizzle with olive oil, sea salt and cinnamon and place cut-side down on a baking sheet.
- Bake on the center rack of the oven for 45 to 55 minutes, or until flesh is very soft when poked with a fork.
- Once squash is cool enough to handle, scoop out the flesh into a bowl. Add the coconut milk, honey, cinnamon, and sea salt. Mash and stir until everything is well combined. Taste kabocha squash for flavor. Add more cinnamon, sea salt, and/or honey to taste.
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