Sweet maple syrup balances the inherent nuttiness of Kabocha squash in this simply amazing side dish.
1 Kabocha squash
2 tablespoons butter
4 tablespoons maple syrup
Sea salt and fresh ground pepper
1. Cut squash in half; scoop out seeds. Cut into 2-inch pieces; peel, rinse, and drain.
2. Steam the squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl.
3. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.