• 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.

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 above 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.