Mashed kabocha squash

Too few ratings

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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g kabocha squash
2 tbsp butter
2 tbsp chopped leek
1 tsp sweet paprika powder
1 tsp smoked paprika powder
½ tsp ginger powder
⅓ tsp cinnamon powder
salt
black pepper
1 sprig thyme
grated Parmesan cheese
Metric
Imperial

Utensils

  • knife
  • pan
  • fork
  • bowl
  • Step 1/5

    • 500 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

    • 2 tbsp butter
    • 2 tbsp chopped leek
    • 1 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

    • 1 tsp sweet paprika powder
    • 1 tsp smoked paprika powder
    • ½ tsp ginger powder
    • ⅓ 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