November 6, 2020
Kabocha Puree
This is an incredibly easy side dish to prepare. I like to stir in browned butter, which lends a beautiful nutty caramel flavor. This can also be made dairy-free. Leftovers freeze well.
Servings: 10
Calories: 91kcal
Ingredients
- 2 pound kabocha squash about 3 cups when peeled and seeded
- 6 tablespoons butter softened or butter flavored coconut oil, if dairy-free (I highly recommend browning the butter, if you are not avoiding dairy)
- salt and pepper to taste
- chicken stock as needed
Instructions
- Bake the kabocha in a preheated 350ĀŗF oven, pricking all over several times with a fork after 30 minutes or until tender. Remove from oven and set aside until cool enough to touch.
- Cut the squash in half, scoop out and discard seeds, then scrape the tender squash into a blender, discarding the outer most peel as well. Add in butter and puree until smooth. Season to taste with salt and pepper. Add stock slowly, if you would like a thinner consistency.
- Note: To brown the butter, cook the butter in a light color saucepan (so that you can see the butter solids turning golden) over medium-high heat until foaming subsides and the butter has a nutty aroma and the butter solids become golden brown. Stir often and watch closely as the butter can burn. I like to make up a large batch and freeze in ice cube trays. The cubes can be stored in a freezer safe container and added to dishes to finish them.
Notes
Makes about 3 cups, Serving size: 1/3 cup
Nutrition Facts
Kabocha Puree
Amount per Serving
Calories
91
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Cholesterol
18
mg
6
%
Sodium
64
mg
3
%
Potassium
318
mg
9
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
1450
IU
29
%
Vitamin C
11
mg
13
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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