Kabocha Squash Mash
You can substitute any sweet winter squash for the kabocha here - like butternut or buttercup! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Oven
- Baking Sheet
- Large Bowl
Ingredients
- 1 kabocha squash* large
- ¼ cup coconut milk plus more for serving
- 2-3 tbsp honey* to taste
- 2 tbsp whiskey optional
- ½ tsp ground cinnamon to taste
- pinch ground nutmeg
- ¼ tsp sea salt to taste
- roasted pumpkin seeds* for topping
Instructions
- Preheat the oven to 400°F. Cut the kabocha squash in half and scoop out the pith 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. Add more cinnamon, sea salt, and/or honey to taste.
- Serve with additional coconut milk, honey, pumpkin seeds, and pecans
Video
Notes
Adapted from The Roasted Root
Nutrition
Calories: 156kcalCarbohydrates: 29gProtein: 2gFat: 3gSaturated Fat: 3gSodium: 157mgPotassium: 825mgFiber: 4gSugar: 14gVitamin A: 3076IUVitamin C: 28mgCalcium: 69mgIron: 2mg
