In addition to imparting a light orange hue, the squash also adds beta carotene and fiber.
2 pounds yukon gold potatoes, peeled
1 tablespoon garlic confit (see recipe below)
6 ounces kobocha squash meat, roasted and scooped
1 cup heavy cream
2 ounces butter
Cook potatoes in salted water until fork tender. While potatoes are cooking, put squash meat and garlic confit in a blender and add just enough cream to cover. Blend until smooth, adding a little more cream if necessary. Transfer to a small sauce pot and add the remaining cream and butter. Simmer over medium heat until butter is melted. Once potatoes are cooked, drain and return to the pot with all the warm liquid. Mash to desired consistency with potato masher. Season to taste with salt and serve immediately.
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