Prep time: 20 mins Cook time: 40 min Rest time: 0 mins Total time: 1 hr
Serves: 4 people
This loaded kabocha squash mash is made with kabocha squash, ground beef, raw sour cream, raw cheese, and green onions. Created for those who are craving a loaded baked potato, without the potato.
What you need to make Loaded Kabocha Squash Mash
Ingredients:
- Kabocha squash
- Ground beef
- Raw sour cream
- Raw cheese (ASHLEY20 for 20% off)
- Raw butter (ASHLEY20 for 20% off)
- Green onions (or chives)
Equipment:
- Vegetable peeler
- Vegetable grater (optional, for shredding cheese)
- Cooking pot
- Cooking pan
- Mixing bowl
(for the full recipe, scroll to the bottom)
Substitutions
Honeynut, butternut, or acorn squash will work in place of the kabocha squash.
Pasteurized cheese and/or sour cream will work in place of raw cheese and sour cream.
How to make Loaded Kabocha Squash Mash
If a visual will help, watch the Instagram Reel for this recipe.
Make the raw sour cream.
Use this recipe here.
Boil and mash 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 and mash the squash.
Set the mashed squash aside and allow it to cool.
While the squash is boiling, cook your ground beef.
Cook the ground beef in your cooking pan on the stovetop until done.
Once done, drain all of the fat and set aside.
Prepare the other ingredients.
If not pre-shredded, shred your raw cheese (ASHLEY20 for 20% off) with your vegetable grater.
Chop your green onions or chives into small slivers.
Melt your raw butter in a small dish.
Put it all together.
In your mixing bowl, add the mashed squash, ground beef, raw sour cream, raw cheese, raw butter, and chopped green onions.
Mix well until all ingredients are incorporated.
Note: if you would like the cheese to melt, make sure your kabocha squash and beef are warm upon mixing. I personally like to eat chunks of unmelted cheese and I find the flavors – like for the sour cream – are more potent when cold, so I let my squash and beef cool to room temperature before mixing.
Serve and enjoy!
This dish tastes great warm, at room temperature, or cold. I prefer it cold.
If there are leftovers, store them in the fridge in an airtight container for 3-4 days.
Tips to make the best Loaded Kabocha Squash Mash
- For help with skinning and cutting a kabocha squash, check out my “KABOCHA” story highlight on my Instagram page.
- If you would like the cheese to melt, make sure your kabocha squash and beef are warm upon mixing. I personally like to eat chunks of unmelted cheese and I find the flavors – like for the sour cream – are more potent when cold, so I let my squash and beef cool to room temperature before mixing.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Loaded Kabocha Squash Mash
Loaded Kabocha Squash Mash
Equipment
Ingredients
- 2 cups cooked kabocha squash (about 3 cups raw)
- 1 lb ground beef
- 1 cup raw sour cream
- 8 oz raw cheese
- 1 tbsp raw butter
- 1/2 cup green onions or chives
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Make the raw sour cream.
- Use this recipe here.
Boil and mash 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 and mash the squash.
- Set the mashed squash aside and allow it to cool.
While the squash is boiling, cook your ground beef.
- Cook the ground beef in your cooking pan on the stovetop until done.
- Once done, drain all of the fat and set aside.
Prepare the other ingredients.
- If not pre-shredded, shred your raw cheese (ASHLEY20 for 20% off) with your vegetable grater.
- Chop your green onions or chives into small slivers.
- Melt your raw butter in a small dish.
Put it all together.
- In your mixing bowl, add the mashed squash, ground beef, raw sour cream, raw cheese, raw butter, and chopped green onions.
- Mix well until all ingredients are incorporated.
- Note: if you would like the cheese to melt, make sure your kabocha squash and beef are warm upon mixing. I personally like to eat chunks of unmelted cheese and I find the flavors - like for the sour cream - are more potent when cold, so I let my squash and beef cool to room temperature before mixing.
Serve and enjoy!
- This dish tastes great warm, at room temperature, or cold. I prefer it cold.
- If there are leftovers, store them in the fridge in an airtight container for 3-4 days.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
