Mashed Kabocha Squash with Peanut Butter

I can say, with confidence, that my love for peanut butter is still going strong because today I have prepared (yet another) recipe that features peanut butter!

Recently, I have come across various different blog posts that rave about the deliciousness of mashed sweet potatoes with almond butter, so I got inspired to take that combination and gave it my own spin — using mashed kabocha squash and crunchy peanut butter. I can easily talk on and on about how delicious and heavenly my culinary experiment turned out, but instead I will just strongly encourage you to try making some for yourself!

This recipe works great as a side dish, or you can even enjoy it as a power snack to keep you going from one meal to the next. Either way, it is absolutely yummy and healthy!

What makes this a power snack? The reason is because this combination contains energy-providing carbs along with protein. The carbohydrates from the squash will fuel you while the protein from the peanut butter will slow the digestion process and keep you full longer. Plus, you will also get a healthy dose of fiber (from the squash) and heart-healthy oils (from peanut butter).

Mashed Kabocha Squash with Peanut Butter

Serves 1.

Ingredients:

1/2 cup roasted Kabocha squash cubes (see instructions below)
Pinch of cinnamon and nutmeg
Pinch of Salt
1/2 tablespoon crunchy peanut butter

Directions:

First, prepare some roasted Kabocha squash cubes using the easy method below.
Then, take about a half-cup portion and mash the cubes into a thick paste consistency using a fork. (If you are using squash cubes taken from the fridge, be sure to microwave them until heated through before mashing.)
Sprinkle in the spices and stir in the peanut butter.
Season with salt and serve hot or at room temperature.

Roasting Kabocha Squash: The Easy Method

Preheat oven to 350°F. You can roast it at a higher temperature for a shorter time, but I prefer to roast it slowly at a low temperature because I find that brings out the sweetness more.
Rinse and scrub the skin Kabocha squash well (leave the squash unpeeled). Pat dry and place onto baking sheet lined with parchment paper.
Place the kabocha squash whole into the oven and roast until tender and skin can easily be pierced through with a knife, about 1 – 1.5 hour depending on the size of the squash.
When it is ready, transfer it onto a cooling rack and let the squash cool.
When cooled enough to handle, cut open the squash and scoop out the seeds. At this point, you can choose to peel off the skin if there are charred spots or you can leave the skin on for extra nutritional benefits (the skin will be soft enough to eat). Then, cut into chunks.
Take out the amount you need for making the recipe above and divide the rest into small portions and store in the refrigerator for up to 1 week (or store in the freezer for up to 3 months).