This mash is the perfect simple accompaniment to any Fall meat dish. I frequently roast squash or tubers in the Fall to go with my main protein, and this variation only adds a couple minutes extra to prepare. You could use any winter squash variety or sweet potato. For this one, I used an orange Kabocha squash. It looks like a very deeply hued orange pumpkin with light orange stripes, and they’re often pretty small. It has a sweet, nutty flavor and very creamy texture, similar to the more common green Kabocha squash. This easy recipe is a good excuse to try out the strange looking squashes at your local Farmers Market this year!
1 small-medium orange Kabocha squash (or any other winter squash variety you like)
2 tbls. Coconut milk
1 tsp. Maple syrup
Set the oven to 415 degrees (I use Convect Roast). Deseed and slice your squash intolarge sections, skin on, and place on a parchment-lined baking sheet. Drizzle with olive or avocado oil, and sprinkle with salt. Roast for ~20 minutes, flip slices over and roast until soft and slightly browned. Allow to cool, and remove from skin with a spoon. Use a fork to mash, mixing in the coconut milk, salt, and a touch of maple syrup as desired.