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. 

Garlic Confit
2 cups garlic cloves
3/4 – 1 c Extra Virgin Olive Oil
Place garlic cloves in small saucepan and pour in just enough oil to cover.  Heat until just simmering, and allow to cook gently until all garlic is completely translucent and can be smashed easily with a spoon.  Drain and keep oil (it is great for dipping bread, salad dressings, pastas… pretty much anything).  Cloves can be kept whole or can be pureed with a small amount of oil in a blender while still hot.  Keep both elements refrigerated for up to a week.

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