Mashed Kabocha Squash (Sugar-Free, Low Carb)

Ingrédients

• 2 pounds kabocha squash, peeled, deseeded, and chopped into 1-inch chunks*
• 1/3 cup heavy cream, lactose-free if needed
• 3 tablespoons unsalted butter or ghee, melted
• 3/4 teaspoon sea salt
• 1/2 teaspoon pumpkin pie spice (homemade or store-bought)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon orange zest (optional)
• 1/4 cup raw pecans, finely chopped (optional, omit if needing low FODMAP)
• Fresh parsley, for garnish (optional)
• 1 cup cold water (1 1/2 cups if using an 8-quart Instant Pot; 2 cups if using the stovetop)

Préparation

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Prep for Steaming: Add water to your 6-quart Instant Pot, 8-quart Instant Pot or comparable electric pressure cooker and set a vegetable steamer basked inside. Place the chopped squash on the basket evenly.

3. 3

   Pressure Cook: Close the lid, set the pressure release valve to “Sealing,” hit the “Manual” or “Pressure Cook” button, and set the timer for 10 minutes.

4. 4

   Quick Pressure Release: Once the cooking cycle has completed, manually release the pressure, and open the lid. Carefully remove the squash from the steamer basket to a large mixing bowl.

5. 5

   Mash and Season: Using a potato masher or fork, mash squash to your desired consistency. Stir in the heavy cream, melted butter, salt, pumpkin pie spice, pepper, and orange zest until evenly combined. Taste and adjust seasoning, cream and butter as desired. Mash squash more if needed. If using pecans, cover the squash with a plate to keep warm while you prepare them.

6. 6

   Toast Pecans (Optional): If using pecans, discard the water from the inner pot and dry thoroughly with paper towels before placing back in the Instant Pot. Hit the “Sauté” button, and once the display reads “Hot,” add the pecans and sauté until golden and fragrant, stirring constantly, about 2-3 minutes (do not leave unattended as they can easily burn).

7. 7

   Serve: Spoon the squash into a serving dish, sprinkle with toasted pecans (if using), and garnish with fresh parsley if desired. Serve as a Thanksgiving or everyday dinner side to your favorite main courses, like Buttermilk Marinated Chicken Drumsticks, Stuffed Pork Chops, or Slow Cooker Maple Dijon Glazed Ham.

8. 8

   Store leftover mashed kabocha squash in an airtight container in the refrigerator for 3-4 days or freeze in an airtight container or zip top freezer bag for up to 2 months.

9. 9

   Prep for Steaming: In a large pot, add 2 cups of cold water and a vegetable steamer basket. Spread the chopped kabocha squash evenly in on the basket, cover with a lid, and place the pot on medium-high heat on the stovetop.

10. 10

    Steam until the squash is tender enough to mash, 20-25 minutes. Remove pot from heat.

11. 11

    Mash and Season: Carefully transfer the steamed squash to a large mixing bowl. Use a potato masher or fork to mash the squash to your desired consistency. Stir in the heavy cream, melted butter, salt, pumpkin pie spice, pepper, and orange zest (if using) until evenly combined. Taste and adjust seasoning, cream, and butter as desired. Mash squash more if needed. If using pecans, cover the squash with a plate to keep warm while you prepare them.

12. 12

    Toast Pecans (Optional): In the same pot (discard any remaining water and wipe dry with paper towels), place dry pot over medium heat. Once hot, add the finely chopped pecans and sauté for about 2-3 minutes, stirring constantly, until they’re golden and fragrant. Watch carefully to prevent burning.

13. 13

    Serve: Spoon the mashed squash into a serving dish, sprinkle with toasted pecans if using, and garnish with fresh parsley if desired. Perfect as a cozy side dish for your favorite main courses, like Buttermilk Marinated Chicken Drumsticks, Stuffed Pork Chops, or Slow Cooker Maple Dijon Glazed Ham.

14. 14

    Store leftover mashed kabocha squash in an airtight container in the refrigerator for 3-4 days or freeze in an airtight container or zip top freezer bag for up to 2 months.