HARVEST SPICE & MAPLE MASHED KABOCHA SQUASH


Kabocha squash is so good. Its sweet, starchy, savory, awesomeness. The skin is very thin and can be eaten although not in this recipe. 

Hint: Its the one on the far right with the green mottled skin

We usually roast it with other veggies at our house and enjoy it with brown rice and a lot of sriracha. 


Recently we roasted large pieces and topped with pumpkin pie spice. It was a revelation! That lead me to believe that we could whip it up and serve it like mashed potatoes. Hope you all enjoy this.My apologies to any sweet potatoes who may get uneaten this holiday as a result.

HARVEST SPICE & MAPLE MASHED KABOCHA SQUASH

makes 6-8 servings
2 Kabocha squash
2 TBLS pumpkin pie spice
2 TBLS maple syrup
1/2 cup of vegetable broth
Scrub squash and pierce with a fork multiple times.
Cut squash in half, scoop out seeds and stringy material. Place cut side down on baking sheet.

Roast squash in 375 degree oven on parchment paper for 45 minutes to 1 hr. or until flesh is soft enough to mash with a fork and very little pressure.

Remove from oven and let cool slightly.
Scoop out squash into a large mixing bowl.

Mash with a potato masher.
Add pumpkin pie spice, broth, and maple syrup. Whip with a handheld blender until smooth. If necessary you can add some broth for a smoother consistency or more syrup if you like it sweeter.



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