Kabocha Mash with Ginger and Crispy Shallots
This kabocha mash is amped up with plenty of delicious garnishments that add rich flavor to this vivid squash.
Ginger Scallion Butter
Crispy fried shallots
You’ll Also Need
Salt and pepper
Medium pot (4-quart)
Potato masher or fork
Wash and dry produce. Keep ingredients separate.
Thinly slice green onions.
Fill a medium pot with water halfway and bring to a boil. Add pumpkin and cook for 8-10 minutes until easily pierced with a fork. Drain, leaving pumpkin in pot.
Add Ginger Scallion Butter and milk. Using a potato masher or fork, mash until desired texture is reached. Taste and season with salt and pepper as desired.
To serve, divide between two plates; garnish with green onions and crispy fried shallots.