Fall Flavors Unite: A Delicious Kabocha Squash Mash
As the seasons change, our taste buds crave heartier, more comforting dishes. This fall, why not try something new and exciting? Introduce your senses to the delightful flavors of kabocha squash mash, perfectly paired with a rich and creamy curry.
A Seasonal Twist on Mashed Potatoes
Kabocha squash, with its sweet and nutty flavor, makes an excellent base for a spicy stew or curry. We discovered this hidden gem at our local organic farm, and it quickly became the star of our fall menu. When combined with fresh spinach and aromatic spices, this dish is sure to become a new favorite.
Roasting to Perfection
To bring out the natural sweetness of the kabocha squash, we roasted it to perfection in the oven. Simply halve the squash, scoop out the seeds, and brush the insides with olive oil. A sprinkle of salt, pepper, and curry powder adds depth and warmth to this autumnal delight.
Building Flavor
While the squash is roasting, melt 6 tablespoons of butter on the stovetop until it starts to brown. Add diced garlic and chicken broth, simmering for 2 minutes to create a rich and savory sauce. 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 sure to become a staple in your fall repertoire, 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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