Mash Some Kabocha for a Side Dish
by Marc Matsumoto on Nov 8, 2011
Eat the healthier cousin of potatoes with this Mashed Kabocha Pumpkin recipe.
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This week we continue with my Kabocha pumpkin themed Thanksgiving dinner. Often when you do something novel with a traditional dish, it involves some sort of sacrifice. Youre into it for a few bites because of its newness, but then youre left craving your old favorite.
This is not one of those dishes. In fact, I cant imagine going back to plain old mashed potatoes after having these.
Unlike most members of the pumpkin family, Kabocha has a starchy texture similar to potatoes. Its lower in carbs and a great source of beta carotene, vitamin A and vitamin C, which means Kabocha not only tastes better than potatoes, its healthier too!
Kissed with a touch of natural sweetness, mashed kabocha pumpkins make the perfect side dish at your Thanksgiving table. Cover it with savory gravy or grate some extra cheese on top and enjoy it with your turkey and cranberries for a change of pace.
While these were delicious, next weeks savory Kabocha bread pudding is shaping up to be a great change from your tired old stuffing, so stay tuned!
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.