I am obsessed with this dish! It tastes like a sunshine in a bowl. I crave it! It’s beautiful and easy. Kabocha is a green pumpkin type squash, also called Japanese Pumpkin.
It’s rich in beta carotene, iron and vitamins C and B. In this recipe you cook it whole and then remove the skin once it cools. It’s far easier this way. I use Coconut Kefir to mash the Kabocha. I have a recipe for it here. It’s super simple. I eat it everyday. It’s so delicious and full of probiotics. If I could recommend just one of my recipes to you, it would be Coconut Kefir. I use it in everything. If you don’t feel like making it, you can substitute that amount of Coconut Milk plus 1 tsp lemon juice. If you want to double the recipe, you should be able to fit both Kabocha squash inside the instant pot, but you would need to add 5 minutes to the cooking time. A 2 pound Kabocha pressure cooks 20 minutes. One that is 2-3 pound takes 25 minutes. A 3-5 pounder will take 30 minutes. I like to cook the squash early, so it has more time to cook. It’s easier to deal with when it’s not hot. I recommend at least letting it cool 5 minutes.
4 servings
INGREDIENTS:
1-2 pounds whole Kabocha squash
1/2 cup filtered water
1/2 cup coconut kefir or coconut milk plus 1 tsp lemon juice
1 TB lemon juice
2 tsp salt
METHOD
Place the rack in your Instant Pot. Pour 1/2 cup water inside. Place whole Kabocha on the rack. Pressure cook for 10 minutes.
When done, let off steam and take squash out to cool for 5 minutes or more. Reserve the cooking liquid.
Once cooled slightly, gently slice the top skin off, being careful not to take off much of the meat. Next begin peeling of the skin from the sides. It should easily peel off, almost like it falls off.
Then flip it over and pull off the skin on the bottom. You will have to cut around the stem part. Keep it flipped over and begin to peel meat off the seed cavity on the bottom. Don’t worry about the strings that sometimes stay attached to the meat. Place the meat back into the emptied Instant Pot. Next start to peel the meat off the sides.
Then scoop away all the seeds. You are left with the top. Chop it and place in the Instant Pot.
Add Coconut Kefir, lemon juice and salt. Begin to mash with a hand masher. Add as much of the reserved cooking water, little by little until it’s the consistency of mashed potatoes. I used 1/4 cup, but it depends on the exact amount of meat that you end up with. Taste and adjust salt if needed. Turn the Instant Pot on sauté and stir until heated. Serve and enjoy!
Gastroparesis/low fat option:
My Coconut Kefir has 2 grams of fat per tablespoon.
This is based on the amount of fat the Coconut Milk I used in the kefir. For a lower fat mash, use 1- 2 T coconut Kefir and add a little more reserved liquid as needed. Start with one. Let taste be your guide. It will still taste amazing and creamy. If you are having a flare, omit the coconut all together and as much reserved cooking liquid that you need to make it a mashed potato consistency.
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