Mashed Kabocha Squash
2 kabocha squash (about 3 lbs)
grass-fed butter, ghee, coconut oil for brushing
Himalayan sea salt to taste
1/4 cup coconut oil, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. orange zest, pumpkin seeds and pecans for serving
1/4 cup grass-fed butter, 2 1/2 tsp. thyme or rosemary, 2 garlic cloves minced, 1 cup vegetable broth, 4 Tbsp chopped parsley for serving
1/4 cup grass-fed ghee, 1/2 tsp curry powder, 1 garlic clove minced, 2 Tbsp-1/4 cup full-fat coconut milk (Arroy-D brand), toasted pistachios or cilantro for serving
1/4 cup organic whole milk, cream, or full-fat coconut milk (optional), vegetable broth to thin to desired consistency
Pre-heat oven to 400 degrees F.
Slice squash in half and scoop out seeds. Brush with fat of choice, sprinkle with sea salt, a portion of the spices if using, and place face down on a parchment paper lined baking sheet
Bake for 40-60 minutes (depending on the size of the squash), until the skin is easy to pierce with a fork and the bottom of the flesh is cartelized.
Remove from oven and scoop out the flesh of the squash and mash until almost smooth.
Melt fat or choice in skillet over medium-high heat. If using butter, heat until beginning to brown, about 2 minutes.
Add spices or herbs from one of the above combinations and stir 1 minute.
Add fat and seasoning mixture and broth, if using, to squash and mash until smooth. Season generously with salt and pepper.
Sprinkle with a fresh herbs or toasted nuts or seeds.