Mashed Kabocha Squash w/Garlic Fiddle Heads

Mashed Kabocha Squash w/Garlic Fiddle Heads

Course Side Dish
Cuisine American, Vegetarian


  • 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


  • 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