Move over mashed potatoes. Kabocha mashes into a fluffy, naturally sweet side dish, and a spoonful of brown butter with crispy sage makes it holiday worthy.
Prep: 10 minutes | Cook: 30 minutes | Serves: 6
Ingredients
- 1 large Kabocha squash (about 4 lbs)
- 4 tablespoons butter
- 8 to 10 fresh sage leaves
- 1/4 cup milk or cream, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Cut the squash in half and remove the seeds. Steam or roast cut side down at 400°F for 30 to 40 minutes until very soft.
- Scoop the flesh into a bowl and mash with the warm milk, salt, pepper and nutmeg.
- Melt the butter in a small pan over medium heat. Add the sage leaves and cook, swirling, until the butter turns golden brown and smells nutty and the sage is crisp.
- Spoon the mash into a serving dish and pour the brown butter and crispy sage over the top.
Farm Tip
For a lighter version, skip the cream and mash the Kabocha with a little of its own cooking liquid or stock.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
