Mashed Kabocha Squash
This mashed kabocha squash is an easy vegan dish made with non-dairy milk, cinnamon, and coconut sugar. It's as welcome on the dinner table as it is at breakfast.
Ingredients
- One (1 1/2-pound) kabocha squash*, quartered
- 1 1/2 tablespoons coconut oil
- 2 teaspoons coconut palm sugar
- 1/4 teaspoon ground cinnamon
- 1/4 to 1 cup unsweetened regular or non-dairy milk, warmed
- Flaky sea salt
- Honey or maple syrup, for serving (optional)
- Toasted chopped almonds or pecans, for serving (optional)
Instructions
- Preheat the oven to 375°F (191°C).
- Remove the seeds and strings from the squash, reserving the seeds for another use. Arrange the squash on a rimmed baking sheet, cut-side up. Add enough water to reach 1/4 inch (6 mm) up the sides of the baking sheet.
☞ TESTER TIP: Toss the seeds in coconut oil and roast until golden. Enjoy as a snack or sprinkle over the finished dish.
- Cover with aluminum foil and bake until the squash is tender when pierced with a fork, 30 to 45 minutes. Remove from the oven and let the squash cool for 10 minutes.
- Using a spoon, scrape the flesh of the squash from the skin and transfer it to a medium bowl. Compost the skin.
- With a fork, mash the squash. Add the coconut oil, sugar, and cinnamon. While stirring with the fork, slowly pour in the milk and stir until the mixture is smooth and reaches your desired consistency.
☞ TESTER TIP: If the milk is not incorporating into the squash as well as you’d like, or you’d prefer a very smooth texture, use an immersion blender to puree it.
- Sprinkle with flaky salt, and drizzle with honey or maple syrup, if using. Top with the nuts, if desired, and serve.
Nutrition
Serving: 1portion | Calories: 115kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 0.4g | Sodium: 18mg | Fiber: 3g | Sugar: 5g