Creamy Kabocha Squash Mash (Paleo)

Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months. Easy to prepare and only a few ingredients required!

Mashed Kabocha Squash with honey - a simple and healthful side dish recipe for the holidays #healthy #paleo

Kabocha squash. I love it so hard, I’m practically at a loss for words. To me, kabocha squash tastes like a stick of butter when it has been roasted and mashed, and we all know how we all feel about butter.

Cream.

Just like I was telling you when I posted my Kabocha Squash Spice Cake, kabocha squash is my main squeeze when it comes to all the winter squashes. It’s just so creamy, sweet, and – do I dare say it? – decadent. Roasting the squash and combining it with a little coconut milk, honey, and cinnamon is my side dish slow jam…I basically want to dive into an Olympic-sized swimming pool of it, no lie

PLUS, kabocha squash is full of Vitamins A, C, and B6 + natural sugars. So there is that. It’s nature’s healthy dessert.

I mean, just look at that pile!

Creamy Kabocha Squash Mash - dairy-free, paleo, and vegan - a healthy side dish for the holidays! TheRoastedRoot.net

This silly easy side dish only requires four ingredients  (five if you count salt), and takes no time at all to prepare. All you do is cut the kabocha squash in half, drizzle the flesh with olive oil, and roast it in the oven for 45 to 55ish minutes, during which you can totally do other domestic and productive things to keep you winning at life. Once roasted, just mash everything up in a bowl and serve. I love adding a splash of whisky or brandy to the mash because it gives the mash a richer flavor. You can’t taste the actual alcohol! To keep the recipe paleo, leave the alcohol out.

Because I’m a big fan of large portions, to me this recipe serves 2. But, like very comfortably. So for normal people, it serves more like 3 to 4. If you’re planning your holiday menu, I’d say buy one kabocha squash for every two people and adjust the other ingredients as necessary. Worst case scenario, you’ll have leftover kabocha mash, which is a blessing if you ask me.

Mashed Kabocha Squash with honey - a simple and healthful side dish recipe for the holidays #healthy #paleo

Whether you’re making this for Friendsgiving, work potluck or legit Thanksgiving, you’ll be the talk of the table, smalls. Slash make it for yourself and covet it to your onesie…that’s totally acceptable, too. Since this side dish is all-things gluten-free, refined sugar-free, dairy-free, and paleo-friendly, it’s awesome for any occasion where you need to be wary of dietary restrictions. Sub pure maple syrup for the honey, and now it’s vegan, too – BOOM!
Aside from this mash being an excellent, healthy side dish for the holidays, you can turn this into all sorts of adventures. Add it to your morning oatmeal, pancake batter, smoothies, cake, brownies, cookies, you name it, it can be kabocha-ed.

Creamy Kabocha Squash Mash - dairy-free, paleo, and vegan - a healthy side dish for the holidays! TheRoastedRoot.net

Kabocha mash up!

Mashed Kabocha Squash with honey - a simple and healthful side dish recipe for the holidays #healthy #paleo

Creamy Kabocha Squash Mash (Paleo)

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Julia
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Ingredients

  • 1 large kabocha squash halved and roasted
  • ¼ cup full-fat canned coconut milk + more for serving
  • 2 tablespoons to 3 honey to taste
  • 2 tablespoons whisky optional
  • 1/4 teaspoon to 1/2 ground cinnamon to taste
  • Pinch ground nutmeg
  • 1/4 teaspoon sea salt to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the kabocha squash in half and scoop out the innards and seeds. Drizzle with olive oil, sea salt and cinnamon and place cut-side down on a baking sheet.
  3. Bake on the center rack of the oven for 45 to 55 minutes, or until flesh is very soft when poked with a fork.
  4. Once squash is cool enough to handle, scoop out the flesh into a bowl. Add the coconut milk, honey, cinnamon, and sea salt. Mash and stir until everything is well combined. Taste kabocha squash for flavor. Add more cinnamon, sea salt, and/or honey to taste.
  5. Serve with additional coconut milk, pumpkin seeds, and pecans
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Comments

  1. Maryea {Happy Healthy Mama}

    Okay, so here’s the thing. I’ve never had Kabocha squash. All the bloggers rave about it, so I’ve looked for it a few times, but don’t normally see it in the grocery store. Is it easy to find for you? If I ever find one, I’ll try this recipe! 🙂

    1. Julia Post author

      Oh yes, youmust give it a go!! Our grocery stores in my area carry it – they plunk them down right next to the butternut squarshes. Fingers crossed you all get some kabocha in stock soon!

  2. Ashley

    Gah I love kabocha squash but for whatever reason always seem to sort of forget about it! Silly silly. This sounds amazing with the coconut milk!!!

  3. Izzy

    I’ve never actually tried kabocha squash before but the way you are explaining it makes me want to go out and buy all of them and eat it every single day!! I always tell people I love walnuts so much because they taste like butter! This mash sounds pretty awesome!

  4. Sarah @ Making Thyme for Health

    I don’t know why I haven’t jumped on the kabocha train yet…the way you describe it you make me want to run to the store and grab one right now so I can make this mash. It’s so simple but it sounds amazing and I love the idea to add it to your morning oatmeal. NOM!

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