Whipped Kabocha Squash with Vanilla Bean and Nutmeg
This Whipped Kabocha Squash recipe with Vanilla Bean and Nutmeg is a creamy and colorful side dish to bring some life to your holiday table!
Servings: 4 -6
Ingredients
- 3 pounds kabocha squash, (1 large squash)
- 2 Tbsp butter
- 1/3 cup half and half, more as needed
- seeds from 1 vanilla bean
- 1/4 tsp freshly grated nutmeg
- salt and cracked black pepper, to taste
garnish
Instructions
- set oven to 375°F.
- 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 flesh 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.
Nutrition
Serving: 1 · Calories: 208 kcal · Carbohydrates: 32 g · Protein: 4 g · Fat: 8 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 22 mg · Sodium: 71 mg · Potassium: 1219 mg · Fiber: 5 g · Sugar: 11 g · Vitamin A: 4897 IU · Vitamin C: 42 mg · Calcium: 119 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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