Kabocha Squash Mash

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.
No ratings yet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Side Dish
Cuisine American
Servings 4
Calories 156 kcal

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

Notes

Adapted from The Roasted Root

Nutrition

Calories: 156kcalCarbohydrates: 29gProtein: 2gFat: 3gSaturated Fat: 3gSodium: 157mgPotassium: 825mgFiber: 4gSugar: 14gVitamin A: 3076IUVitamin C: 28mgCalcium: 69mgIron: 2mg
Keyword fall, kabocha squash, pumpkin seeds, winter, winter squash