Creamy Kabocha Squash Mash (Paleo

• Produce

  • 1 Kabocha squash, large

• Canned Goods

  • 1/4 cup Coconut milk + more, full-fat canned

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 Pinch Nutmeg, ground
  • 1/4 tsp Sea salt

• Beer, Wine & Liquor

  • 2 tbsp Whisky

Found on theroastedroot.net

Description

Directions

• Preheat the oven to 400 degrees F.
• Cut the kabocha squash in half and scoop out the innards and seeds. Drizzle with olive oil, sea salt and cinnamon and place cut-side down on a baking sheet.
• Bake on the center rack of the oven for 45 to 55 minutes, or until flesh is very soft when poked with a fork.
• Once squash is cool enough to handle, scoop out the flesh into a bowl. Add the coconut milk, honey, cinnamon, and sea salt. Mash and stir until everything is well combined. Taste kabocha squash for flavor. Add more cinnamon, sea salt, and/or honey to taste.
• Serve with additional coconut milk, pumpkin seeds, and pecans