Whipped Kabocha Squash with Vanilla Bean and Nutmeg
1kabocha squashabout 3 pounds
1/3cuphalf and halfmore as needed
seeds from 1 vanilla bean
1/4tspfreshly grated nutmeg
salt and fresh cracked black pepper to taste
set oven to 375F
Pierce the skin of the squash with the tip of a sharp knife a few times and put on a baking sheet. Bake for 60 minutes or until the flesh is soft when pierced with the tip of the sharp knife. Let cool slightly and then slice the squash in half. Scoop out the seeds, and then scoop out all the flesh with a large spoon.
Put the kabocha in the bowl of a food processor fitted with the metal blade. Add the butter, half and half, vanilla seeds, and nutmeg. Process until completely smooth. Add salt and pepper to taste and pulse to combine. Add more half and half if you'd like a thinner puree.
Sppon the squash into a serving bowl and serve with more butter and snipped chives.
https://theviewfromgreatisland.com/kabocha-squash-recipe/ November 19, 2016