Mashed Kabocha Squash

I love seeing all of the beautiful winter squash on store shelves this time of year. They make for beautiful décor as well as a healthy addition to any meal. Squash may look unapproachable, but they are actually super easy to prepare. My favorite variety is kabocha squash.

Kabocha squash is a Japanese variety that is naturally sweet, with a texture somewhere between a pumpkin and a sweet potato. It has rich color in both it’s flesh and skin, and both are high in nutritional value. Once you roast the squash (whole, wrapped in tinfoil) just cut off the stem, take out the seeds and mash the entire squash, skin and all. It is that simple and the flavor is so delicious, you don’t need to add anything before serving. Make this for your family during the holiday season and wow them with the unique alternative to pumpkin!

Mashed Kabocha Squash

Ingredients

• 1 whole kabocha squash

Preparation Instructions

1. Wash kabocha squash well, then wrap in tinfoil.
2. Roast in oven at 400 degrees for 1 hour (time may vary depending on size of the squash), until skin feels tender and mashable.
3. Remove stem & seeds. Mash the skin & flesh.

Fuel Facts

Numbers: 40 calories, 1 g protein, 0 g fat, 9 g carbs, 1 g fiber

            ** Per one cup serving

Ingredient Breakdown:

v Winter Squash – Varieties of winter squash include delicate, acorn snd kabocha. Winter squash are one of the top food sources of carotenoids, antioxidants that promote eye health and boost the immune system. One cup of winter squash also provides about one-third of the recommended daily intake of vitamin C. Delicata & kabocha squash have skin that can be eaten when cooked, making it easy to prepare and enjoy.