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:
- Halve the squash and scoop out the seeds.
- Brush the insides with olive oil.
- 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:
- Melt 6 tablespoons of butter until it starts to brown.
- 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
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