Creamy kabocha mash with za'atar and pistachios
Delicious, decadent and deeply satisfying creamy mashed Kabocha squash with za’atar oil, pistachios and maple syrup.
I’ve been eating a lot of cruciferous vegetables lately (tis the season) and my stomach was begging me to take a break.
So, this week I leaned into winter squashes and root vegetables instead, which are much easier to digest and equally delicious.
First up was Kabocha squash, which I had never prepared before. At first, I was intimidated. It is a massive vegetable.
I got over it quickly, once I started thinking about all the things I could do with it. Roast it for an appetizer, stuff it for a main, make a soup or a stew. As versatile as she is massive.
I went in a savory mash direction because that’s what I was craving. And it couldn’t have turned out better.
Made with pistachios, za’atar oil, and a touch of maple syrup and plant-based butter, this Kabocha squash mash is decadent (in a good-for-you way), delicious and deeply satisfying. And pretty damn healthy, too!
Keep scrolling for all the details on what I love about it, how to make it, and some cool leftover options and ideas, too.
Healthwise…
Kabocha is incredibly fibrous, which as many of you know, is super important for keeping your bowels regular and your tummy satiated. It’s also a powerhouse of catenoids and vitamin A, and carries good amounts of B vitamins. All of these are essential for fighting disease, immunity, eye health and more.
Pistachios, even just a small serving like this, are great for you. They, and nuts in general, are a mainstay of the Mediterranean diet, which studies link to being one of the best for life expectancy and lowest for heart disease.
Because it’s more sweet than savory, it mades for a great clean dessert when your body is craving something decadent and your mind wants something healthy. Winter squashes are great for this in general.
It’s refined sugar-free and low in sugar in general.
The Convenience Factor and Some Other Tips…
A good quality knife is essential for cutting into this kinda squash. To make it easier, you can warm it in the oven for several minutes first or pop it in the microwave for 5 minutes.
Kabocha squash isn’t the easiest to make BUT it stores in the fridge nicely and makes great leftovers. The bigger the squash, the more servings you’ll get out of it too.
If you don’t have Kabocha squash on hand, you can use another winter squash like butternut or acorn for this recipe.
If you want it creamier, add splashes of water to the pot as you mash it.
You can turn leftovers into pudding! I like to prepare the squash/mash, then set aside the vast majority of it without anything on it. Then, if I’m craving pudding or dessert, put a few scoops in a bowl (warm or cold) and top it with a tsp of each plant-based butter and maple and a dash of cinnamon.
You can also turn leftovers into soup! Just add leftover squash to a small saucepan with a bit of water and mash with a fork until you reach a puree consistency. Add a tbsp of plant-based butter or ghee to get it nice and creamy and garnish as you please.
Keep scrolling for the full recipe. I hope you love it as much as I do!
Kabocha Mash With Za’atar and Pistachios
Prep Time: 10 minutes | Cook Time: 20 minutes | Yields: 4-6 servings
Ingredients:
1 kabocha squash, chopped
1-2 tbsp ghee or plant-based butter
1 tbsp maple syrup
1 tbsp za’atar oil*
1/2 tsp mineral salt
1 tbsp pistachios, chopped
Directions
Cut and peel squash (follow these directions here, jump to the section on how to cut it).
Place squash in a pot with salted water, bring to a boil, reduce to low. Simmer and cook for 20 minutes, or until very tender (breaks apart easily with a fork kinda tender).
While that cooks make your za’atar oil. Heat oil in a medium skillet over medium heat. Stir in za’atar spice and remove from heat. Let cool.
Drain squash, return to pot, and use a fork or potato masher to mash until smooth. Stir in plant-based butter (or ghee) and maple.
Transfer squash to bowls, drizzle za’atar oil and top with pistachios.
To make sweeter, top with additional tsp of maple syrup or pinch of ceylon cinnamon for a sugar-free option.
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