I think Kabocha squash is simply a fabulous vegetable and I love working with it! If you’re new to it, it’s the dark greens ones at the market, sometimes kind of gnarly looking (more info below as well), like out of the Hobbit or a magical forest!
I’ve always baked and cubed the squash, sliced it, or even eaten in a “risotto” form that I created inThe Beauty Detox Powercalled Rice-Free Kabocha Squash And Mushroom Risotto.
But I recently made this mash for the first time ever and it is so easy and delicious I had to share it with you. I was really surprised at how creamy and delicious it actually turned out! You may have seen my Kabocha squash hack video I made a while ago about cooking it whole. :) Yes I did just say cooking it whole..If you missed it check out the video here. No need to struggle and strain with tough root veggies- softening them whole is going to change your whole life and approach to working with these veggies!
I recently joined Snapchat (yay!) so if you are following me at kimberly-snyder you may have seen me snap about this last week! Follow my Snapchat stories to see the behind-the-scenes adventures of my daily life, which includes awesome cooking tips, recipes, life with Lil Bub and Beauty Detox secrets!
So before we dive into the recipe I wanted to share a little bit more about Kabocha!
What is Kabocha Squash Anyways?
I spent lots of time in Korea, other parts of Asia and Puerto Rico and have really fallen in love with Kabocha. It’s a beloved veggie all over the world. The above picture is from one of my latest trips to Sri Lanka last summer where I also got to enjoy this amazing squash. And don’t worry, you are in luck: you can find Kabocha in your local health food market, no plane ticket required!
Kabocha squash is a variety of Japanese squash that is similar to butternut squash in taste. The outside of the squash is typically shaped like a pumpkin, but with a rough textured green outer skin with a vibrant orange flesh inside. Sometimes those rough exteriors can really mask a beautiful inside, just like with gruff but really lovable people! :)
I love to roast squash in general because I can pop it in the oven and do something else while it cooks. It isn’t something I have to babysit while it cooks, which frees me up to do other things. Also – if you can’t find Kabocha no big worries. Butternut and acorn also have lots of beta carotene and minerals, so just try another variety!
Health Benefits of Kabocha Squash
Kabocha squash (and others) have lots of the antioxidant beta-carotene, fiber, vitamin C, and beautifying minerals like iron. They’re filling, but they’re low in fat, carbs, calories and easy to digest—which makes them a fabulous beauty food.
And the vitamin A in Kabocha squash can greatly help bring sparkle to your eyes, while also helping protect your skin against daily damage. A serving of Kabocha squash provides 70 percent of the daily recommended requirements. It also can help to keep skin and hair looking healthy and strong, which is simply wonderful. It truly is as beautifying as it is delicious.
Are you ready to learn how to make these creamy and dreamy “mashed potatoes”?
Without further ado, the recipe is below….
If you are looking to properly food combine this dish, you can pair with some sautéed spinach and mushrooms to create a deliciously satisfying meal. See below!
1cupof full fat coconut milk or 3/4 cup of the So Delicious culinary coconut milk from the cartona little less for a smaller squash or a bit more for a large one
Freshly ground black pepperto taste
Sea saltto taste
Preheat your oven to 375. Bake the Kabocha squash whole on a baking sheet until very soft, about one hour.
Let cool, then slice open. Deseed and scrape out the flesh into a bowl, discarding the seeds and skin ( although you can eat the softened skin as a snack, as I love to do!). The squash flesh should be very soft.
Heat the coconut milk in a pan. Bring to just under bubbling, then reduce heat slightly and stir in the squash, letting the coconut milk absorb. Season with the pepper and salt and serve!