I came across some interesting recipes the past couple of days watching tv and browsing the internet and thought it would be a good time to do some recipe testing for Thanksgiving and at the same time feed my family dinner.
I just learned of a squash called Kabocha. It's supposedly has a starchy texture like potatoes. I came across this recipe for mashed Kabocha and thought, hmm, may be fun to make something other than my normal mashed potatoes or at least incorporate Kabocha into a mashed potato recipe to add color and a little bit different flavor. I bought 2 and prepared and mashed them according to the directions. I then added minced and sauteed garlic, butter, salt and cream. I didn't add any cheese this time.
As a garnish, I saw the White House chef on The Nate Show the other day making Caramelized pepitas which were calling my name but I used Arizona Dreaming spice mix from Penzey's Spices that my friend Kristin got me instead of the espellete powder, which is like cayenne pepper.
Pleasantly surprised I found the texture to actually be like potatoes and it's my new favorite squash for many uses. The biggest issue is peeling the darn thing. Next time, instead of preparing it by peeling and dicing it to steam, I would cut it in half, take out the seeds and bake it in a dish face down at 350 degrees for about 45 min-hour, then simply scoop it out and mash it. My blister on my finger would agree.
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