Creamy Mashed Kabocha Squash

Prep time: 30 mins      Cook time: 20 min      Rest time: 10 mins     Total time: 1 hr

Serves: 6+ people

This creamy mashed kabocha squash is made with kabocha squash, raw milk, raw butter, and sea salt. Created for those who are craving mashed potatoes, without the potatoes.

What you need to make Creamy Mashed Kabocha Squash

Ingredients:

• Kabocha squash
• Raw milk (or cream) (ASHLEY20 for 20% off)
• Raw butter (ASHLEY20 for 20% off) or ghee
• Sea salt (ASHLEYR for 15% off)

Equipment:

• Vegetable peeler
• Masher
• Cooking pot

(for the full recipe, scroll to the bottom)

Substitutions

Honeynut, butternut, or acorn squash will work in place of the kabocha squash.

Pasteurized milk and/or butter (or ghee) will work in place of raw milk and butter.

How to make Creamy Mashed Kabocha Squash

If a visual will help, watch the Instagram Reel for this recipe.

Boil the kabocha squash.

With your vegetable peeler, skin your kabocha squash. Scoop out the seeds and chop the meat into cubes. It doesn’t matter what size you cut the pieces into as they will be boiled. Just don’t cut them too large as this will help the pieces boil faster.

Place enough water in your cooking pot that will cover the squash.

Bring the water to a boil. Once at a boil, add the squash pieces.

Boil until the squash is soft enough to mash, usually about 15-20 minutes or so.

Once the squash is cooked through, drain the water.

Set it aside and allow it to cool for 5 minutes or so.

Add the other ingredients.

Add the raw milk (or cream), raw butter, and sea salt (ASHLEYR for 15% off) to the cooking pot with the kabocha squash.

Note: if using raw milk, let your gallon sit in the fridge for 24 hours prior to making this recipe, then pour from the cream top. See “Tips to make the best…” section below for a picture.

Note: if you want your mashed kabocha squash on the thicker side, start with half of the listed amounts of milk and butter, mix, and then add more if you prefer. If you want your mashed kabocha squash on the thinner side, add all of the ingredients outright, or do the above and adjust accordingly as well. The listed ingredient amounts will produce a thin and creamy mash, similar to a thick soup. For a visual, watch the Instagram Reel for this recipe.

Using your masher, mash well until all ingredients are evenly incorporated.

If you would like the mash to be saltier, add more salt to taste.

Serve and enjoy.

This dish is best enjoyed warm or at room temperature.

If there are leftovers, store them in an airtight container in the fridge for 3-4 days.

Tips to make the best Creamy Mashed Kabocha Squash

• For help with skinning and cutting a kabocha squash, check out my “KABOCHA” story highlight on my Instagram page.
• If using raw milk, let your gallon sit in the fridge for 24 hours prior to making this recipe, then pour from the cream top. See below for a picture.
• If you want your mashed kabocha squash on the thicker side, start with half of the listed amounts of milk and butter, mix, and then add more if you prefer. If you want your mashed kabocha squash on the thinner side, add all of the ingredients outright, or do the above and adjust accordingly as well. The listed ingredient amounts will produce a thin and creamy mash, similar to a thick soup. For a visual, watch the Instagram Reel for this recipe.

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Creamy Mashed Kabocha Squash

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!