Units
Ingredients
- 480 grams kabocha
- 1 cup milk
- 2 tablespoons cultured unsalted butter
- ½ teaspoon salt
- Hard grating cheese like Pecorino Romano for garnish
- Pumpkin seeds for garnish
Instructions
- Peel the kabocha, slice it into relatively thin pieces (the thinner you slice it, the faster it will cook), and put them in a pot. Add the milk, butter, and salt and cover the pot with a lid.
- Bring the pot to a simmer and cook over low heat stirring periodically until the kabocha is cooked through and tender.
- When the pumpkin is tender, mash everything together, adding additional milk if needed to get a creamy texture. I used a stick blender, but a food processor, blender, or potato masher will work.
- Serve garnished with grated cheese and roasted pumpkin seeds.
Nutrition
Calories 146kcalCarbohydrates 13gProtein 4gFat 9gSaturated Fat 5gPolyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 0.2gCholesterol 24mgSodium 379mgPotassium 535mgFiber 2gSugar 6gVitamin A 1920IUVitamin C 15mgCalcium 125mgIron 1mg