I found this winter squash at one of our farmers markets, and fell in love with its sweet simplicity. Kabocha is bright and colorful, and makes a brilliant addition to the dinner table, and can be served as a hearty side dish instead of mashed potatoes.
Kabocha looks very similar to buttercup squash, but is more mottled and has a rougher exterior texture.
Kabocha is commonly found in tempura dishes, and is on the sweeter side. You can substitute buttercup, butternut or acorn squash for this recipe if you can’t find kabocha.
Mashed kabocha squash
2 kabocha squash, halved, seeds removed
1-2 tablespoons olive oil
Kosher salt to taste
Pepper to taste
1/2 to 1 cup unsweetened almond milk
Preheat oven to 400 degrees. Brush or drizzle kabocha halves with olive oil and sprinkle on a little Kosher salt. Place on a baking sheet and in the oven. Roast for 25 to 30 minutes or until fork tender. Let cool slightly, then scoop squash out of the shell. Place in medium mixing bowl. Mash with fork, stirring in almond milk until you’ve reached the consistency you prefer. Salt and pepper to taste.