Roasted Kabocha Squash Puree

This is the side that I served with the Lamb Chops and Sauerkraut.

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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.

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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

serves 6

  • 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.

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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.

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Serve at once.