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The kabocha squash is a large, green, pumpkin-shaped squash with a sweeter flavor and less fibrous texture than many winter squashes. Feel free to substitute butternut squash or acorn squash for the Kabocha squash.
Cook Time: 30 minutes
Ingredients:
- 1 Kabocha squash, about 3 to 4 pounds, cubed and peeled
- 2 tablespoons butter
- 3 to 4 tablespoons maple syrup, grade B if possible
- salt and pepper, to taste
Preparation:
Cut squash in half; scoop out seeds. Cut Kabocha squash into 2-inch pieces; peel, rinse, and drain.
Steam the Kabocha squash, covered, over simmering water until tender, about 25 to 35 minutes.
Drain squash and transfer to a large bowl. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.
Serves 6.
More Winter Squash Recipes
Baked Hubbard Squash
Acorn Squash Rings
Acorn Squash with Apples and Honey
Butternut Squash Pie
Slow Cooker Acorn Squash Recipe
Acorn Squash with Apple Beef Stuffing
Ham Skillet with Acorn Squash
Butternut Squash with Raisins
Butternut Squash and Apple Casserole
Butternut Squash Crockpot
Winter Squash Recipes
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
