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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.