Creamy Kabocha Squash Mash
Kabocha Mash is creamy and velvety smooth with the flavors of rosemary, warm cinnamon and orange zest. This is a delicious fall and winter side dish that's great for weeknights or holiday dinners!
Servings: 8 servings
Calories: 142kcal
Ingredients
- 3-4 lb. kabocha squash
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter softened
- 1/4 cup half and half see note 3
- 1 tablespoon orange zest
- 1 tablespoon maple syrup
- 1 tablespoon freshly chopped rosemary sub with thyme or 1 teaspoon dried herbs
- 1 teaspoon cinnamon
- 1 teaspoon sea salt plus more to taste; see note 4
- 1/4 teaspoon freshly ground black pepper
Instructions
Prep and roast the kabocha squash
- Pierce the kabocha squash all over with a fork to allow steam to escape. Place it in the microwave and heat for 3–5 minutes. This will soften the skin slightly, making it much easier and safer to cut. If you're comfortable cutting the squash when it's hard, you may skip this step. See note 2 in the notes section below for instructions on how to roast a kabocha squash whole.3-4 lb. kabocha squash
- Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper or foil. Use a sharp chef’s knife to cut the squash in half from stem to base. Using the tip of a large spoon, scrape out the seeds and discard.
- Brush the cut sides of the kabocha with the olive oil and place cut-side down on the prepared baking sheet. Bake for 35-45 minutes depending on the size of your squash, or until it's very tender. Remove from heat and cool until it's not too hot to handle.1 tablespoon olive oil
- Scoop out the flesh and place in a large bowl. From here, you may store the roasted kabocha squash in the refrigerator for up to 2 days.
Prepare the kabocha mash
- Mash the roasted kabocha with a potato masher until it reaches the desired consistency, or purée it in a food processor until it's smooth.
- Add the softened butter, half and half, orange zest, maple syrup, rosemary, cinnamon and salt and pepper and beat with a mixer until well combined. Taste and adjust the seasoning as necessary. It's important to add enough salt to heighten all the flavors. Serve warm and enjoy!4 tablespoons unsalted butter, 1/4 cup half and half, 1 tablespoon orange zest, 1 tablespoon maple syrup, 1 tablespoon freshly chopped rosemary, 1 teaspoon cinnamon, 1 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper
Notes
- Pro tip: Roast kabocha 1-2 days in advance to make prep go faster on busy nights. Simply reheat before adding the other ingredients.
- You may also roast the kabocha squash whole by placing it on a baking sheet. Roast at 400 degrees for 45-60 minutes, then remove from heat and cut in half when it's cool enough to handle. Scoop out the seeds and discard, then scoop out the flesh!
- Swap out the half and half with your favorite milk or cream.
- Changes things up by swapping the maple syrup and cinnamon with roasted garlic, caramelized onions or parmesan cheese.
- Store kabocha mash in the refrigerator for 3-4 days.
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 303mg | Potassium: 619mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2539IU | Vitamin C: 22mg | Calcium: 68mg | Iron: 1mg