Loaded Kabocha Squash Mash

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:

Equipment:

(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.

loaded kabocha squash mash

loaded kabocha squash mash


How to make Loaded Kabocha Squash Mash

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

loaded kabocha squash mash

loaded kabocha squash mash

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.

loaded kabocha squash mash

loaded kabocha squash mash


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.

loaded kabocha squash mash

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.

loaded kabocha squash mash


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.

loaded kabocha squash mash


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

Loaded Kabocha Squash Mash

loaded kabocha squash mash

 

Loaded Kabocha Squash Mash

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.
Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Food Type: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Diet Preference: Dinner, Egg-Free, Gluten-Free, Low FODMAP, Nightshade-Free, Nut-Free, Side Dish, Snack, Sugar-Free
Servings: 4 people
Author: Ashley Rothstein

Equipment

  • Vegetable peeler
  • Vegetable grater (optional for shredding cheese)
  • Masher
  • Cooking Pot
  • Cooking Pan
  • serving bowl

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 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:

    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!

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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