Mashed Kabocha Squash: Sweet & Savory
We have a myriad of different squash varieties at the Co-op right now, so we thought we'd switch things up with a recipe for mashed kabocha squash! This recipe gives you a sweet and savory version so you can have it all. If you want to make only the sweet or only the savory version, simply double that portion of the recipe. This is a great alternative to mashed potatoes or a great extra side dish to serve on Thanksgiving.
Ingredients
Medium kabocha squash
1
Olive oil
1 tablespoon
Salt
1 teaspoon
Sweet
Unsalted butter
2 tablespoons
Maple syrup
2 tablespoons
Ground cinnamon
1/4 teaspoon
Ground nutmeg
Pinch
Salt
1/4 teaspoon
Whole milk
1/4 cup
Savory
Unsalted butter
2 tablespoons
Parmesan cheese
1/4 cup
Garlic powder
1/2 teaspoon
Salt
1/4 teaspoon
Black pepper
1/4 teaspoon
Whole milk
1/4 cup
Chives, minced
2 tablespoons
Prep time: 5 minutes
Cook time: 45 minutes
Servings: 4 as a side
Calories per serving: 261
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Wash and dry the squash. Cut it in half, drizzle with olive oil, and season with salt. Place it skin-side down on the baking sheet. Roast until tender, 35-40 minutes.
- Scoop out the seeds and discard. Scoop out the squash and place it into a large bowl. Use a masher or hand mixer to whip into a smooth texture.
- Divide the squash into two bowls.
- For the sweet: stir in butter, maple syrup, cinnamon, nutmeg, and salt. Stir in a little milk at a time.
- For the savory: stir in butter, parmesan, garlic powder, salt, pepper, and chives. Stir in a little milk at a time.
- Serve warm. Enjoy!