Fall Flavors Unite: A Delicious Kabocha Squash Mash

A Seasonal Twist on Mashed Potatoes

Kabocha squash, with its sweet and nutty flavor, makes an excellent base for a spicy stew or curry. Its unique taste profile pairs perfectly with fresh spinach and aromatic spices, making it a great addition to any fall menu.

Roasting to Perfection

To bring out the natural sweetness of the kabocha squash, roast it in the oven by following these simple steps:

1. Halve the squash and scoop out the seeds.
2. Brush the insides with olive oil.
3. Sprinkle with salt, pepper, and curry powder for added depth and warmth.

Building Flavor

While the squash is roasting, create a rich and savory sauce on the stovetop:

1. Melt 6 tablespoons of butter until it starts to brown.
2. Add diced garlic and chicken broth, simmering for 2 minutes.

Once the squash has cooled, scoop out the insides and mash them together with the butter-broth-garlic mixture. Use a whisk to achieve a thicker, more mashed potato-like consistency.

Savoring the Flavors

Serve your kabocha squash mash hot, topped with a generous helping of curry and fresh spinach. This dish is perfect for cozy nights in or festive gatherings with friends and family.

Recipe Details

Yields: 6
Total Time: 1 hour 45 minutes
Active Time: 25 minutes

Ingredients

• 1 Kabocha squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper
• 1/2 teaspoon curry powder
• 6 tablespoons butter
• 2 tablespoons sour cream
• 1 clove garlic, diced
• 1/3 cup chicken broth