Skip to Content

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)

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Creamy Kabocha Squash Mash is a nutritious, creamy side dish perfect for the holiday and winter seasons.

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
Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Previous
Roasted Garlic, Broccoli, and Hummus Twice-Baked Potatoes
Wild Rice Stuffing with Butternut Squash, cranberries, and pecans. This healthy gluten-free stuffing recipe is perfect for the holidays
Next
Wild Rice Stuffing with Butternut Squash

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe