Coconut + Kabocha Squash Mash

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  • 1 kabocha squash
  • 3 tbsp coconut oil
  • ¼ cup full-fat coconut milk
  • 2 tbsp honey
  • ¼ tsp ground cinnamon
  • sea salt to taste

Garnish (Optional)

  • pumpkin seeds
  • pecans
  • fresh cilantro chopped
  • Preheat oven to 400°F. Carefully cut the squash in half (if you have trouble, try cooking it in the microwave for 1-2 minutes, this will soften the skin). Scoop out the seeds and quarter the squash.
  • Melt coconut oil in microwave, toss with squash wedges. Bake for 30-35 minutes or until fork tender and browned in places.
  • Once the squash is fully cooked, allow to cool slightly and scoop into a food processor. Blend with the coconut milk, honey, cinnamon and sea salt.
  • Serve as a side and garnish as you like.
Make ahead tip: This creamy mash can be made in advance and kept in the fridge for 3-4 days. Reheat when ready to enjoy!