This recipe takes winter squash to a whole new level with the addition of brown butter, thyme, and fried sage. These ingredients come together to make an amazingly creamy, savory side dish that is packed with the earthy taste of sage and thyme, a slight sweetness from the squash, and the nuttiness of browned butter.
I recently discovered Kabocha squash and I am COMPLETELY obsessed with it. I’ve seen it in the store for years but never thought to try it out, because I hadn’t heard of it. It is similar to butternut squash in taste, so it can easily be made either sweet or savory, but it is less watery than butternut squash and has a bit more richness and sturdiness. This makes it perfect for using in mashes or soups.
I wanted to provide you all with a Thanksgiving side dish that could replace traditional potatoes for those who can’t tolerate them, and I think this one does the job and will still stand out as different from the sweet potatoes. One of the best things about Kabocha squash, and part of the reason I’ve been eating it so much, is that it is good for virtually any diet! Paleo, GAPS, Low FODMAP, Keto, you are covered with this dish! Kabocha squash is also packed with Beta Carotene, which converts to Vitamin A in the body, Vitamin C, some B vitamins, and fiber, and is only about 7 grams of net carbs per cup.
When picking out a Kabocha squash, look for one that is heavy for its size. You will see some of the squashes have golden or grey patches on them, this is a sign that the squash is ripe. The more golden it is, the sweeter it will be. Kabocha squash can be pretty difficult to cut, so you will need a large, sharp knife to do it. One tip for making it easier – microwave the squash whole for 2 minutes before cutting! This will soften the flesh and make it easier to cut into.
Roasting the squash first before mashing it brings out its best qualities, and saves you from having to cut and peel the squash. You can skip the brown butter if you have to, but I really think it takes the dish to the next level. This Kabocha squash mash is the perfect comfort food to eat throughout winter!
- 1 Kabocha Squash, cut into 4-6 pieces
- 1 Tbs Ghee
- 6 Tbs Butter
- 6 Sprigs of Thyme, Divided
- 4 Large Sage Leaves
- 1/2 Cup Coconut Milk
- Pinch of Nutmeg
- Salt to Taste
- *Optional: add roasted garlic or garlic olive oil for even more flavor!
- Cut the Kabocha Squash into 4-6 pieces. Brush with Ghee and season with salt and pepper, then roast at 425 for 30-45 minutes, until soft.
- Melt 6 Tbs of butter in a saucepan over medium heat. Add 4 sprigs of Thyme and Sage leaves to butter. Stir the butter and continue to cook it until it foams, and then becomes brown. Keep a close eye on it to make sure it does not burn.
- Remove butter from heat, and take out sage and thyme.
- Add kabocha squash, fried sage leaves, leaves from 2 fresh sprigs of thyme, and coconut milk to the pan with the brown butter.
- Puree squash with an immersion blender. For a consistency more like mashed potatoes, you can simply mash the squash.
- Stir in nutmeg and salt, to taste.