Maple Five-Spice Mashed Kabocha Squash
This recipe for Mashed Kabocha Squash features creamy roasted Japanese squash infused with the warm flavors of Chinese five-spice and maple syrup.
Servings 4
Calories 106kcal
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
If your kabocha squash is larger, you can adjust the recipe accordingly.
Nutrition
Calories: 106kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 10mg | Potassium: 821mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3101IU | Vitamin C: 28mg | Calcium: 77mg | Iron: 1mg