This dairy-free mash allows for everyone at the table to take a scoop no matter what the dinner may be. Kabocha squash and cauliflower blend seamlessly with creamy coconut milk and minced ginger. The resulting dish is a luscious, Asian-inspired alternative to mashed potatoes—without a speck of cream or butter in sight.
While it suggests to use a ricer, and we did, it’s probably easier to just use a hand mixer. Can’t find, or not a fan of Kabocha squash? Acorn or butternut squash would work just as well.
Kabocha-Cauliflower Mash
Ingredients
- 2 ½ lbs. kabocha squash (from 1 medium), halved, peeled, seeded, and cut into 2-inch pieces
- Kosher salt and freshly ground pepper
- 2 lbs. cauliflower (from 1 medium), cored and cut into large florets
- ¼ cup extra-virgin olive oil
- 2 tsp. minced fresh ginger (from a 1-inch piece)
- 2 tsp. minced garlic (from 2 cloves)
- ¾ cup light coconut milk
- Chicken or vegetable broth, or water, if needed
Directions
- Cook squash in a large pot of simmering (not boiling) salted water 6 minutes. Add cauliflower; continue simmering until vegetables are very tender, 10 to 12 minutes more.
- Drain, then return vegetables to pot. Cook over medium heat, stirring frequently, until vegetables appear dry and a film forms on bottom of pot, 3 to 4 minutes.
- Pass vegetables through a ricer, food mill, or chinois strainer; cover to keep warm.
- Heat oil in a saucepan over medium. When it shimmers, add ginger and garlic; cook until fragrant and sizzling, about 30 seconds. Add coconut milk; season with salt and pepper. Bring to a simmer, then remove from heat and stir into vegetable mixture until smooth.
- If mash is too stiff, add broth, coconut milk, or water, a few tablespoons at a time. Season with salt and pepper and serve warm.
Recipe by Greg Lofts for Martha Stewart
Accounting for Taste 
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