Two squash recipes in a row? It seems like I am still excited about the year’s new crop of winter squash (talk to me again in March). Kabocha squash is a Japanese pumpkin with a sweet, dense texture. If you ever get a pumpkin curry in Thai restaurants, it is likely this is the pumpkin that they use. The skin of a Kabocha is thinner than your average winter squash, making it easier to cut and I have even eaten the skin before (just make sure you scrub the squash well).
I first saw this in the November issue of Bon Appetit. Even after a couple of shortcut tweaks, this is still incredibly delicious. If you are looking for replacement for the ubiquitous sweet potato marshmallow casserole for your Thanksgiving table, this is a good one.
Kabocha Squash Puree
adapted from Bon Appetit
1 Kabocha squash, peeled, seeds removed, and cut into equal sized chunks
a piece of ginger, about 3 inch in size or 1 tsp dried ginger
milk of your choice. I used almond milk, but the original recipe calls for heavy cream. I had great results without it.
Steam your squash. My squash took a bit over 12 minutes, with chunks cut in about 1″x1″ pieces. You can also roast the squash, but I did not want to turn my oven on. Meanwhile, use a microplane and grate the ginger into a small pile on a piece of cheesecloth. Squeeze out as much of the ginger juice that you can into your food processor. If using dried ginger, just add that to the food processor. When the squash is fork tender, transfer it to the food processor. Pour in a enough milk to let the processor to run smoothly. I used about 1 cup of milk total, but it really depends on your squash. Puree until the squash is very smooth. Season generously with salt and pepper. Use white pepper if you do not want to see the black pepper specks in the puree.