Mashed Kabocha Squash with Whiskeyed Shallots

Evergreen Kosher Supermarket always has a great variety of squashes, and this week I chose to buy kabocha. Kabocha squash is a Japanese squash variety (also called Japanese pumpkin) that is curiously low in carbs. Even its butternut squash ‘cousin’ has about double the carbohydrates for the same 8 ounce serving! The nice thing about kabocha is its texture. It has the same starchy feel as potato, but it with a unique sweet taste.

Since mashed potatoes pair very well with sautéed onions, I decided to create this dish along that same concept. I wanted to add a bit of a twist, though. I added in some blended scotch to the browned onions to give it a rich, malty taste. This dish does take longer to prepare than mashed potatoes with sautéed onions, but is definitely worth it.

Mashed Kabocha Squash with Whiskeyed Shallots
Print Recipe
Servings
6 people
Servings
6 people
Mashed Kabocha Squash with Whiskeyed Shallots
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
  • 1 3-4 pound kabocha squash
  • Salt to taste
  • 2-3 TBSP Oil
  • 5 medium Onions wedged
  • 5 shallots wedged
  • 2 tbsp Honey
  • 3 tbsp packed brown sugar
  • 3/4 cup scotch whiskey I used Johnny Walker Red Label
Servings: people
Instructions
  1. Scrub and rinse the exterior of the squash. Wrap in silver foil.
  2. Bake at 350F until the squash has plenty of “give”, about two hours
  3. Meanwhile, wedge the onions and shallots
  4. Saute in a small saucepan or frying pan until they are clear
  5. Add in the brown sugar and stir
  6. Add in the honey and stir
  7. Cover and simmer, stirring occasionally, until the onions/shallots are brown, making sure the onions do not burn or stick to the bottom or sides of pan
  8. Pour in ¾ cup of scotch and stir
  9. Simmer uncovered until the scotch is reduced and the mixture has a syrupy texture and is a dark, rich brown
  10. Wearing an oven mitt, test if the squash is soft to the touch and has “give” when you push it
  11. Open the foil and cut the squash in half. Let cool until you are comfortable working with it
  12. Remove the seeds and discard
  13. Scoop out the flesh and transfer to a bowl
  14. Mash to your desired consistency. If the squash seems too starchy, you may need to add a small amount of water. I suggest starting with a couple of tablespoons and gradually add more until you achieve the creaminess you like
  15. Add salt to taste
  16. Top with whiskeyed shallots
  17. This dish can be served in a large serving dish or in individual miniature cups for nice presentation. As an option, you can sprinkle the top with pumpkin seeds or craisins
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