Creamy Kabocha Squash Mash makes for a healthful paleo and vegan side dish during the fall and winter months. Easy to prepare and only a few ingredients required!
Have you tried 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.
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!
This silly easy side dish only requires four ingredients (five if you count salt), and takes no time at all to prepare.
How to Make Mashed Kabocha Squash:
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 55 minutes or until the squash is very tender when poked with a fork.
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.
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.
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.
Kabocha mash up!
Also try my Creamy Mashed Rutabaga with Caramelized Onions!
- 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
- Preheat the oven to 400 degrees F.
- 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.
- Bake on the center rack of the oven for 45 to 55 minutes, or until flesh is very soft when poked with a fork.
- 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.
- Serve with additional coconut milk, pumpkin seeds, and pecans
Nutrition InformationYield 6 Serving Size 1 Serving
Amount Per Serving Calories 115Total Fat 2gUnsaturated Fat 0gCarbohydrates 23gFiber 2gSugar 15gProtein 2g