Mashed Kabocha Squash w/Garlic Fiddle Heads
Ingredients
- 1 Kabocha squash unpeeled seeds removed 1 inch dice
- ¼ cup heavy cream
- 2 tables butter
- Salt and pepper
- 6 oz fiddle heads baby ferns
- 1 bus olive oil
- 2 Clove garlic thinly sliced
- Salt + pepper
Instructions
- Place squash in a large pot cover with water and a tsp of salt . Cook gently for about 15 minutes , until very soft. Drain into a colander and let sit for a few minutes to remove as much moisture as possible. Now using a food mill or a food processor puree squash until smooth. Reheat a little ,Add butter, cream, salt and pepper to taste. done
- Blanch ferns in salted boiling water for 1 minute. Scoop out and put into ice water to stop cooking process. In a small sauté pan gently cook your garlic in the olive oil, until lightly browned. Add your ferns + season with salt + pepper. As soon as they are warm they're done .
- Spring is great
