Roasted and seasoned kabocha squash puree
Article Rewrite:
Craving a twist on traditional mashed potatoes? Check out this unique recipe that swaps potatoes for kabocha squash, creating a tangy curry-topped marvel. We plucked a kabocha squash and some organic spinach from our nearby farm and concocted a delectable curry to top it off. Here's the recipe, perfect for a warming autumn feast.
- Servings: 6
- Prep Time: 0:15
- Cook Time: 1:30
Ingredients:
- 1 Kabocha squash, halved and seeded
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon curry powder
- 6 tablespoons butter
- 2 tablespoons sour cream
- 1 clove garlic, diced
- 1/3 cup chicken broth
Steps:
- Warm the oven to 350°F (175°C).
- Divide the squash in half, scoop out the seeds, brush the insides with olive oil, and sprinkle with salt, pepper, and curry powder. Pop the squash halves in the oven for about an hour and ten minutes.
- Allow the squash to cool enough to handle, then scoop out the cooked flesh into a large bowl.
- Heat butter in a pan until it starts to brown. Toss in diced garlic and let sizzle for a couple of minutes before adding the chicken broth; bring to a simmer for 2 minutes.
- Pour the butter-garlic-broth mixture over the cooked squash in the bowl.
- Mash the squash and butter together, using a whisk to whip into a thicker, more mashed potato consistency.
- Serve hot and savor every scrumptious bite!
Optional Tips:
- Shop locally for fresh, seasonal ingredients and experiment with different root vegetables to create your own unique curry dish.
- After roasting the squash for the first hour, you can leave it to cool for as long as you like before mashing.
- Consider swapping curry powder for other spices to create infinite flavor combinations suited to your preference.
- Garnish with fresh herbs or spices, such as cilantro or coconut flakes, for an added aromatic kick.
- For a hearty and unique twist on traditional mashed vegetables, try substituting kabocha squash for potatoes in this curry-topped recipe, providing a nutritious dose of nutrition.
- Opt for organic spinach and locally-sourced kabocha squash when preparing this hearty dish, as it supports local farmers and enhances the freshness of ingredients.
- To elevate the recipe, consider experimenting with various root vegetables like parsnips, carrots, or turnips to create a personalized nutrient-rich curry side dish that pairs perfectly with your main course.
