Mashed kabocha squash

Step 1/5

• 250 g kabocha squash

• knife
• pan

Peel, dice and cook squash in water or steam until smooth and mash effortlessly with fork

Step 2/5

• fork
• bowl

Remove squash from water, place in bowl and mash it

Step 3/5

• 1 tbsp butter
• 1 tbsp chopped leek
• ½ sprig thyme

• pan

In the same pan that cooked the squash, throw the water away, put the butter and fry the leeks and thyme

Step 4/5

• ½ tsp sweet paprika powder
• ½ tsp smoked paprika powder
• ¼ tsp ginger powder
• ⅛ tsp cinnamon powder
• salt
• black pepper

Return the pumpkin to the pan over low heat, add the other spices, mix everything and try until you like it

Step 5/5

• grated Parmesan cheese

Remove from heat and serve with parmesan cheese on top

Enjoy your meal!