This is the side that I served with the Lamb Chops and Sauerkraut.
Kabocha squash is a hard shelled winter squash that looks a little bit like a small green pumpkin. I find the best place to buy these is in Asian grocery stores, but you may be lucky enough to find them at your farmers market or the regular grocery store.
It has a mild, sweet flavour, but is not as sweet as butternut squash or pumpkin. It also has a slightly mealy texture. And this makes it perfect to puree and serve as a squash puree along side savory dishes as a lower carb alternative to mashed potatoes.
I like to roast my squash as it concentrates the flavour, and doesn’t make them watery as steaming or boiling can do. This means that you do not end up with a sloppy mash/puree.
Roasted Kabocha Squash Puree
- 1 large kabocha squash
- salt to taste
- 4 tbsp coconut oil
- aprox ¼ cup coconut milk
The first thing you need to do is to cut your squash in half. To do this, you will need a strong arm and a sharp knife. Be careful that you don’t cut yourself!
I find this easiest to do if you first cut the stem end out of the squash, in just the same way as you would take the top off a pumpkin to make a lid for your lantern at Halloween.
Next, cut the squash in half and remove the seeds and “guts”
Place the 2 halves cut-side down on a rimmed baking tray and add ¼ cup of water.
Bake in a 190°C/375°F oven for 35-40 minutes until the flesh is tender. Then leave to stand for 10-15 minutes until the squash has cooled enough to be able to handle it.
Scoop the orange flesh out of the shell and place it in a food processor. Add the coconut milk, coconut oil, salt and puree until smooth. You may need to add a little more or a little less coconut milk to get the texture you want. The exact quantity will depend on how dry your squash puree is.
Serve at once.