Mashed Squash

August 16, 2010

The other day I shared with you a way to prepare spaghetti squash, one of the many winter squashes. I also received a kabocha squash from my CSA, and this time I wasn’t really sure what to do with it b/c I had never made it before! It sort of looked like a pumpkin (and in fact it is commonly called a Japanese pumpkin), with a hard, orange, knobbly-looking skin. I did a quick search online and found out that it is like a cross between butternut squash, sweet potato, and pumpkin. So I decided that it would be starchy enough to make it into mashed squash.

Mashed Squash Mashed Kabocha Squash
Serves: 6-8 people


  • Olive oil
  • Kabocha squash, halved and seeded
  • Salt and pepper
  • Ground cinnamon


  1. Preheat oven to 400 degrees F.
  2. Drizzle olive oil on squash halves and roast cut side down for 30-45 minutes, until flesh is very soft. Remove from oven and set aside to cool slightly until you are able to handle it.
  3. Spoon out the flesh of the squash and place in a big bowl. Using an immersion blender or food processor, puree the squash until it is smooth and there are no more chunks of squash. Add salt, pepper, and cinnamon to taste and blend again to combine flavors.

Kabocha squash is a very good source of beta-carotene, vitamin C, potassium, and fiber. Like other winter squashes, it is a starchy vegetable and has about 50 calories per 1/2 cup. Unlike other summer vegetables, this squash is on the heavy side — the picture above is of the mashed squash I made with meat one night a couple of weeks ago — definitely more of a fall/winter dinner, but delicious (and nutritious of course) nonetheless!

Have you ever tried kabocha squash?

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