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Mashed Kabocha Squash
This recipe is best made with a neutral meat bone broth or stock (see note below). You can use a flavored broth or stock as well, just make sure you take into account the flavor of the broth (vegetables, seasonings used, and so on). You may be able to leave out several of the spices if your broth has a lot of flavor.
A winter squash, kabocha squash is the ultimate comfort food. It has a sweeter, almost meatier taste and drier texture, compared to a butternut squash. You can use butternut squash, sweet potato, or buttercup squash as a substitute if you can’t find kabocha squash at your grocery store, health-food store, or farmers’ market.
Hands-on preparation time: 20 minutes
Total preparation time: 1 hour and 20 minutes
Yield: 6-8 servings
- 1 large kabocha squash
- 1 onion, diced
- 1 cup coconut oil
- 2 tsp. cinnamon
- 1 tsp. allspice
- 2 tsp. thyme
- 2 tsp. black pepper
- 1 cup bone broth or stock
- 1 tsp. manuka honey (or 1 tsp. molasses)
- 2 tsp. sea salt
Cook the squash:
– Oven method: Preheat oven to 350º F. Rinse the squash, pat dry, and pierce the skin with a sharp knife several times. Place in a glass dish and bake for about 45 minutes to an hour. You’ll know it’s done when you can easily insert a knife in the center. It should be soft to the touch.
– Slow-cooker method: Rinse the squash, pierce it several times with a sharp knife, and put it into your slow cooker on low for 8 hours. You’ll know it’s done when you can easily pierce it with a sharp knife and it’s soft when you touch it.
Add the onion, 2 Tbsp. of the coconut oil, and all the spices (except for the sea salt) to a sauté pan; sauté on low until the onions are translucent. Add the bone broth, honey, and sea salt to this mixture; continue to sauté for 2 more minutes. Turn off the burner and reserve this mixture until the squash is finished cooking.
Once the squash is fully cooked, remove it, allow it to cool a bit, and cut down the center with a sharp knife. Remove the seeds (some people like to save these, wash them off, and then soak and roast them for a treat).
Scoop out the squash into a mixing bowl and add the onion mixture and the rest of the coconut oil; mix thoroughly. If you want a really creamy texture, use a potato masher or your food processor with the S-blade.
This is the perfect topping for the Turkey Meatloaf Cupcakes. It goes equally well with your favorite grain dishes and meat, poultry, or fish dishes.
Serve with the Best Brussels Sprouts, a side salad, or your favorite soup or broth.
Note: Neutral broths are almost flavorless (or perhaps have a very mild flavor) and can be used in a variety of recipes without imposing a meat flavor on the dish. These broths are typically made with bones only and no meat (or very little meat, like oxtail), since the meat is where the flavor is. With neutral broths, you get the health benefits without actually tasting the broth in the recipe. Flavored broths are typically made with bones, meat scraps, vegetables, herbs, and spices; they’ll have some flavor from the meat, vegetables (such as onions and garlic), and spices. They can make really nice sipping broths or the basis of savory dishes but would not be appropriate for making desserts. For health purposes, we are following the Gut and Psychology Syndrome (GAPS) definition of stock (bones and possibly more meat, simmered from 1½ to 3 hours) and broth (mainly bones, simmered over 3 hours).
Reprinted with permission from The Bone Broth Secret by Louise Hay and Heather Dane (Hay House, 2016); available from Amazon, BN.com, and HayHouse.com.
Check out other Louise Hay and Heather Dane recipes:
Easy Turkey Meatloaf Cupcakes with Kabocha Squash Topping
Published in the Price-Pottenger Journal of Health and Healing
Winter 2015 – 2016 | Volume 39, Number 4
Copyright © 2015 Price-Pottenger Nutrition Foundation, Inc.®
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