Kabocha Squash Mash
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 126
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 14 milligrams
- Sodium
- 75 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 4 grams
- Protein
- 3 grams
- Sugar
- 5 grams
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Directions
- Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.