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Mashed kabocha squash

Mashed kabocha squash

Based on 1 ratings
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Daniella Meni

Daniella Meni

Community member

"amazing side option for a spice or sour dish due the sweetness of kabocha squash that matches perfectly with powerful flavors"
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
250 g
kabocha squash
1 tbsp
butter
1 tbsp
chopped leek
½ tsp
sweet paprika powder
½ tsp
smoked paprika powder
¼ tsp
ginger powder
tsp
cinnamon powder
salt
black pepper
½ sprig
thyme
grated Parmesan cheese

Utensils

knife, pan, fork, bowl

  • Step 1/ 5

    • 250 g kabocha squash
    • knife
    • pan

    Peel, dice and cook squash in water or steam until smooth and mash effortlessly with fork

  • Step 2/ 5

    • fork
    • bowl

    Remove squash from water, place in bowl and mash it

  • Step 3/ 5

    • 1 tbsp butter
    • 1 tbsp chopped leek
    • ½ sprig thyme
    • pan

    In the same pan that cooked the squash, throw the water away, put the butter and fry the leeks and thyme

  • Step 4/ 5

    • ½ tsp sweet paprika powder
    • ½ tsp smoked paprika powder
    • ¼ tsp ginger powder
    • tsp cinnamon powder
    • salt
    • black pepper

    Return the pumpkin to the pan over low heat, add the other spices, mix everything and try until you like it

  • Step 5/ 5

    • grated Parmesan cheese

    Remove from heat and serve with parmesan cheese on top

  • Enjoy your meal!

    Mashed kabocha squash

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