This recipe for Mashed Kabocha Squash features creamy roasted Japanese squash infused with the warm flavors of Chinese five-spice and maple syrup.
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What is kabocha squash?
Kabocha is a Japanese squash with a green rind and vibrant orange interior.
It has a sweet, nutty flavor and creamy texture, similar to a hybrid between pumpkin and sweet potato, which makes it great for purees or soup.
Did you know the green rind is edible when cooked? Theoretically, no need to peel, but if you don't like the texture of the rind, you can certainly peel it.
Why you'll love this recipe
This creamy mashed kabocha squash recipe is a fun and different take on regular creamy mashed potatoes.
Easy to make: roast the kabocha squash in the oven, and mash it up!
Only 4 ingredients: which allows the nutty and sweet flavors of the kabocha to shine through.
Gluten-free and dairy free: and is also oil-free, which makes it a suitable Thanksgiving side dish for those guests who have particular dietary restrictions.
Ingredients you'll need
- kabocha squash: cooked and mashed
- Chinese five-spice: is a mixture of 5 spices commonly used in Chinese cooking: star anise, cinnamon, cloves, Sichuan pepper, and fennel
- ground cinnamon: even though it's in the five spice mixture, just an additional hint to bring out its flavor
- maple syrup: adds a little extra sweetness; to your taste
Where to find?
You can find kabocha squash at your local farmer's market or grocery store. It usually appears late summer/early fall.
Find Chinese five-spice at Asian grocery stores or large supermarkets.
How to make kabocha mash
To roast kabocha squash, preheat the oven to 425°F.
Wash the squash, make a few slits on its surface, and wrap it loosely in aluminum foil on a baking tray.
Roast for 35-40 minutes, or until a knife slides in easily.
After cooling, peel the skin and remove the seeds.
Mash the flesh with Chinese 5-spice powder, ground cinnamon and maple syrup in a bowl until smooth, adjusting seasonings to taste.
How to serve
Serve the creamy mashed kabocha squash as a side dish, or as an alternative to mashed potatoes.
Pair it with roasted turkey, prime rib, cranberry sauce, beef shank, or stuffing.
How to store & reheat
Place the kabocha mash into an airtight container in the fridge for up to 3 days.
Cover and reheat in the microwave for 1-2 minutes, until warmed through.
Expert tips
If you have leftover squash, turn it into kabocha coconut soup, or use as a substitute for pumpkin in pumpkin mochi.
Depending on how large your kabocha squash is, you may need to extend the cooking time accordingly.
Kabocha is naturally sweet, so adjust the amount of maple syrup to your taste.
Other Thanksgiving recipes you may like
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Maple Five-Spice Mashed Kabocha Squash
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 2 lb kabocha squash cooked and mashed
- ¼ teaspoon Chinese 5-spice powder
- ⅛ teaspoon ground cinnamon
- 2-3 tablespoon maple syrup or to your taste
Instructions
Roast the kabocha squash:
- Preheat oven to 425°F/218°C.
- Wash the squash, place it onto a baking tray with large piece of aluminum foil.
- Use a sharp knife to make a few slits on the surface, around the squash.
- Loosely wrap the kabocha with the aluminum foil.
- Roast at 425°F/218°C for 35-40 minutes, or until a knife can be inserted easily.
- Remove from oven and let cool.
- Peel off the skin and remove the seeds.
Mash:
- Place the squash into a large mixing bowl, add in Chinese 5-spice powder, ground cinnamon and maple syrup.
- Mash the mixture with a fork until smooth. If you prefer a smoother texture, you can throw the mixture into a food processor and give it a few pulses until smooth.
- Taste and adjust the seasoning to your liking.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Dawn
So creamy and delicious and a great way to mix up those side dishes during the holidays. Nice touch with the Chinese 5-spice powder and cinnamon. Sounds absolutely delicious, Michelle!
Michelle
Thanks Dawn, it sure is a nice way to switch it up from regular mashed potatoes! 🙂
Ben | Havocinthekitchen
This kabocha squash mash looks ultimately smooth and rich without any extra added fats. And with the addition of spices and maple, this must be tasty!
Michelle
You're right Ben, kabocha is so flavorful on its own without any extra oils! Just a touch of some spices and maple brings out its natural sweetness! 🙂
David @ Spiced
We were just talking this past weekend and cooking more squash...especially since we're into squash season now. I don't have a lot of experience with kabocha...so clearly it's time to fix that problem!!
Michelle
Yes! You'll have to give kabocha a try, David! 🙂
Raymund | angsarap.net
See, I thought so! anytihng can be five spiced. I love how you've taken a classic mashed potato dish and given it a unique twist with that creamy kabocha and the warm spices. The addition of maple syrup must add such a lovely sweetness to balance the nuttiness of the squash.
Michelle
Thanks Raymund, the maple and five spice combination is one of my favorite fall flavors! 🙂
Mar
This super nutritious dish is not only delicious, it is helping our body function and keeping us energized!
Michelle
Thanks Mar, it's such a tasty and nutritious dish! 🙂