I hope you are ready for this because mashed kabocha squash is like dessert in a bowl! The best part is the sweet flavor is natural and this recipe has absolutely no added sugar. I know that got your attention.
I concocted this recipe after one of our trips to Kauai. A restaurant we ate at served mashed kabocha squash. I knew I would love it because kabocha squash is one of my faves! The hardest part about this recipe, and it really goes for anytime you cook with a kabocha, is slicing it in half and removing the stem. It is definitely one of the tougher types of squash to slice due to its thick outer skin, but I promise you, it is well worth the effort. Just watch your fingers!
One of the best things you can purchase for yourself is a quality knife. When you spend a good amount of time in the kitchen, this is one of the tools that should be of top priority. This will be no surprise to my regular visitors, but I highly recommend investing in some Shun cutlery. The quality will blow your mind! These knives make some of the most difficult tasks in the kitchen go quite smoothly and quickly.
Here you can see just how well the Shun knife performed!
As I mentioned, kabocha has a thick outer skin. But surprisingly, the skin is edible. Once it has been roasted, it softens up quite nicely. For the recipe, we will be scooping the flesh away from the skin but you could always nibble on the skin during the process. :) That's one of the perks of being the chef...all the samples. Once you get your squash cut in half, you will scoop out the seeds, melt some coconut oil, add some spices to it, rub the squash with the oil, and start roasting. I love adding a little cinnamon, nutmeg, sea salt, and pepper to the coconut oil. It gives the squash such a nice flavor. Once the squash is completely roasted, it is as easy as scooping the flesh out, adding a couple more ingredients, and using a potato masher to make your delicious side dish.
The kabocha squash before and after roasting. Notice the squash is rubbed with the coconut oil mixture.
Mashed kabocha squash goes great with meats and vegetables of all types. And come time for the holidays, you will love this as a healthier alternative to your standard mashed potatoes. This recipe serves 8, but if you need a smaller portion, just cut the recipe in half. The mashed squash also makes delicious leftovers. So let's get started with the recipe!
2 medium sized kabocha squash, approximately 3 1/2 pounds each (or 1 large one)
3 Tbs coconut oil, melted
1 tsp ground nutmeg, divided
2 tsp ground cinnamon, divided
sea salt, to taste
fresh ground pepper, to taste.
1/2 cup full fat coconut milk
1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Using a good quality knife, slice the squash in half, remove the stem, and scoop out the seeds.
3. In a small bowl, combine the melted coconut oil, 1/2 tsp nutmeg, 1 tsp cinnamon, a dash of sea salt and pepper. Rub the mixture over the kabocha halves and place the squash flesh side down on your baking sheet. Roast the squash for approximately 50-60 minutes or until the flesh is tender, but not too mushy.
4. Scoop out the flesh into a large bowl and discard the skin. Add the remaining 1/2 tsp nutmeg, 1 tsp cinnamon, a pinch more of sea salt and pepper, and 1/2 cup full fat coconut milk for extra creaminess.
5. Use a potato masher or hand mixer to mash the squash and all of the ingredients until thoroughly combined. All large lumps should be gone and a smooth texture is created. Taste to see if more spices are needed. Then serve your beautiful side dish!