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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
nonstick vegetable oil spray |
2 tablespoons olive oil |
1 2 3/4- to 3-pound kabocha squash, halved crosswise, seeded |
6 tablespoons (3/4 stick) butter |
2 garlic cloves, minced |
2 1/2 teaspoons chopped fresh thyme |
1 cup (or more) low-salt chicken broth |
3 tablespoons chopped fresh parsley, divided |
Directions:
1. Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Drizzle 1 tablespoon olive oil inside each kabocha squash half and brush to coat. Place squash halves, cut side down, on prepared baking sheet. Roast until squash is very tender when pierced with knife, about 1 hour 10 minutes. Cool slightly. Scoop out squash flesh into bowl and mash until almost smooth.
2. Melt butter in skillet over medium-high heat until beginning to brown, about 2 minutes. Add garlic and thyme and stir 1 minute. Add butter mixture and 1 cup broth to squash and mash until smooth. Season generously with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Add more broth if desired and rewarm in microwave before continuing.)
3. Stir 2 tablespoons parsley into squash. Sprinkle squash with remaining 1 tablespoon parsley and serve.
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