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–+ servings

Creamy Kabocha Squash "Mashed Potatoes"

Kimberly Snyder
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Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 3 -4

Ingredients
  

  • 1 medium Kabocha squash
  • 1 cup of full fat coconut milk or 3/4 cup of the So Delicious culinary coconut milk from the carton a little less for a smaller squash or a bit more for a large one
  • Freshly ground black pepper to taste
  • Sea salt to taste

Instructions
 

  • 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!
  • Enjoy!
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