0.0 – 0 reviews • Side Dish
Level: |
Easy |
Total: |
25 min |
Prep: |
5 min |
Cook: |
20 min |
Yield: |
6 servings |
Instructions
- Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
- Use a food processor or immersion blender to puree these veggies-they’re too fibrous for a potato masher.
Nutrition Facts
Calories |
126 |
Total Fat |
5 grams |
Saturated Fat |
3 grams |
Cholesterol |
14 milligrams |
Sodium |
75 milligrams |
Carbohydrates |
20 grams |
Dietary Fiber |
4 grams |
Protein |
3 grams |
Sugar |
5 grams |