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.
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!
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!
Creamy Kabocha Squash Mash (Paleo)
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
- 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
Made this yesterday and the texture was dry and chalky. I had to add so much liquid to it just to mash it. Trying to figure out what to do to remedy it or just toss it..
Hi Laurie,
What’s interesting about winter squash is it can vary greatly in moisture content. It could be your squash was under-ripe or simply didn’t contain much moisture. In this situation, I would have added more coconut milk until it mashed easily. xoxo
One of my new favorite recipes! SOOOO good!
I’m so thrilled you like it, Molly! I’m obsessed with kabocha squash too! Thanks for the sweet note!
xoxo
Killing meeeee. Kabocha is my single favorite food. Coconut milk comes close. Doesn’t get any better than this.
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!
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!
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!!!
I am in squash heaven right now but wanted something a bit different to do with it. I love the addition of coconut milk to this already delicious squash!
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! 🙂
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!
Um, i’m a bit obsessed with all squash, so this just tops it all! BRING IT to friendsgiving? haha please?
This looks delicious! I love the addition of coconut milk, so rich!
Just made it and it’s awesome. So luscious and the ultimate comfort food. I hope there’s leftovers after the crowd we are feeding tonight. I did add unsalted butter (2 Tbl) and used Gentleman Jack in lieu of whisky. Many thanks!
I’m so happy to hear it, Pam! I’m a big fan of the mash, myself…love how rich and flavorful it is, yet so full of health benefits! Thanks for the sweet note! xoxo