Prepare to transform your dinner table with a mind-blowing side dish that's not just delicious, but also packed with nutrition and incredible flavor! This Creamy Kabocha Squash Mash is a game-changer for anyone following a Paleo diet or simply looking to elevate their vegetable game. Imagine a velvety, rich side dish that's so luxurious, you'll forget it's actually healthy - this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 medium kabocha squash
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (204°C), preparing a baking sheet with parchment paper.
- Carefully wash the kabocha squash and pat dry with a clean kitchen towel. Using a sharp chef's knife, carefully cut the squash in half, removing the stem and bottom.
- Scoop out the seeds and stringy pulp from the center of the squash using a large spoon. Discard the seeds or save for roasting separately.
- Cut the squash halves into approximately 1-inch thick wedges, leaving the skin intact for added nutrition and texture.
- Arrange the squash wedges on the prepared baking sheet, ensuring they are not overlapping. Drizzle olive oil over the wedges and season generously with salt, pepper, and garlic powder.
- Roast in the preheated oven for 25-30 minutes, turning the wedges halfway through cooking to ensure even caramelization and tenderness.
- Remove the squash from the oven and let it cool for 5-10 minutes until it's comfortable to handle.
- Carefully scoop the roasted squash flesh from the skin using a large spoon, transferring it to a mixing bowl.
- Add coconut milk to the roasted squash and mash thoroughly using a potato masher or fork until you achieve a smooth, creamy consistency.
- Taste and adjust seasoning with additional salt, pepper, or garlic powder as needed.
- Transfer the creamy kabocha squash mash to a serving dish, creating soft peaks with the back of a spoon for an elegant presentation.
- Serve immediately while warm, optionally garnishing with a light drizzle of olive oil or fresh herbs like chopped parsley.
Tips
- Choose a ripe kabocha squash with a deep green, firm exterior and no soft spots.
- Don't discard the skin! Kabocha squash skin is edible and adds extra nutrients and a beautiful texture.
- For extra flavor, try roasting the squash wedges with fresh rosemary or thyme.
- If coconut milk isn't your preference, you can substitute with ghee or additional olive oil.
- To achieve the creamiest texture, ensure the squash is thoroughly roasted and tender before mashing.
- For a smoother consistency, you can use an immersion blender instead of a potato masher.
- This dish can be prepared ahead of time and gently reheated before serving.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 15g
Protein: 2g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 0mg
