Ready to bring a touch of magic to your kitchen? Try this Kabocha Squash Gnocchi with Miso Butter Sauce, and let its sweet, salty, and velvety rich, comforting flavours transport you!
While most people look forward to spaghetti or butternut squashes, I was always excited for kabocha season; it represented both coziness and comfort.
Kabocha is a type of squash, also commonly known as a Japanese pumpkin. The kabocha is similar to the popular butternut squash in texture—smooth and velvety, but a slightly bit denser. It’s naturally sweet and richer than the other squashes, making it versatile and perfect for sweet and savoury creations!
Fun fact: The rind or skin of the kabocha squash is edible and doesn’t need to be peeled. (Although, I would recommend that you do peel it for this recipe!)
To choose the perfect kabocha:
- Find one with a dark green skin;
- Is firm with no soft spots;
- Feels heavy in your hand.
The idea for this dish came from my appreciation for both kabocha and miso—two ingredients popular in Asian cuisines that complement each other perfectly. The sweet flesh always paired so well with salty ingredients.
Kabocha’s starchiness reminded me of potatoes, so out of curiously, I thought, why not use it as a base to make gnocchi?
Since the kabocha held onto more liquid than a potato, I made the decision to roast the squash instead of boiling it—roasted squash works best for gnocchi consistency. If roasting isn’t an option, you can steam your squash, but squeeze out as much liquid as you can, you want to ensure that your squash is dry.
The result is a comforting Asian-inspired twist on the classic dish, combining soft, pillowy gnocchi with a sweet and salty spin! The creamy saltiness of the miso sauce brings out so much flavour from the squash, it’s just *chef’s kiss*
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 1 kabocha squash (2-3 lbs)
- 1–1 ½ cups all-purpose flour
- ¼ tsp salt
- 6–8 cloves garlic, minced
- 5 tbsp unsalted butter
- 6 mushrooms (shiitake or cremini), sliced
- 2 sprigs fresh thyme
- 4 tsp miso paste
- 2 tbsp brown sugar
- ½ cups heavy cream
- Parmigiano-Reggiano or Pecorino Romano (measure with your heart)
- Salt and pepper to taste
- Optional: lemon juice and zest, fresh parsley, cilantro, or green onion for garnish
Steps
1
Preheat Oven: Set the oven to 420°F
2
Slice and Season: Cut off the top and bottom of the kabocha squash, then halve it. Slice each half into 1 ½-inch pieces. Spray or toss with some oil and season with salt and pepper.
3
Roast: Bake for 20–25 minutes, flipping halfway through. The squash should be tender and golden-orange. Let it cool until you can handle it comfortably.
3
While the squash is roasting, prepare the other ingredients. Slice up your mushrooms and put aside. Then, mince up your garlic cloves—set this aside, it’ll be used for your cream sauce.
4
Separate Flesh: Use a spoon or your hands to scoop the flesh from the skin. Once that’s done, mash: Pass the flesh through a ricer or mash it with a potato masher until smooth.
5
In a medium bowl, mix flour and salt together. Then, create a well in the flour and add the mashed kabocha
6
Mix until a dough forms, soft but slightly sticky. If needed, adjust the consistency: If too sticky, add flour 1 tablespoon at a time, avoiding over-flouring.
7
To make the actual gnocchi: Divide the dough into four portions and roll each into ½ -inch thick logs. Then, slice the logs into ½-inch pieces.
Optional: Roll each piece on the back of a fork to create grooves.
8
Once all the gnocchi pieces have been made, bring a pot of salted water to a boil. Add the gnocchi in batches.
Float Test: Once gnocchi float to the top, they’re done. Remove with a slotted spoon and set aside.
9
Using a non-stick pan, heat 2 tbsp butter in a skillet over medium-high heat. Add sliced mushrooms and thyme, cooking until golden. Remove from the pan and set aside.
10
Lower heat to medium-low. In the same pan, melt 3 tbsp butter and sauté the garlic until fragrant.
11
Add Miso & Sweetener: Stir in miso paste, 4 tsp water, and brown sugar. Cook until the mixture is dissolved.
12
Incorporate Cream: Whisk in the cream and simmer for 1–2 minutes. Adjust consistency with reserved pasta water as needed. Taste and season with salt and pepper, keeping in mind the miso’s saltiness!
5
Add the cooked gnocchi and sautéed mushrooms into the sauce, stirring gently to coat.
Sprinkle with Parmigiano-Reggiano, and garnish with parsley, cilantro, or green onion.
Optional: Add a squeeze of lemon juice or zest for a fresh finish.
Notes:
- Taste throughout the process and salt when needed
- Add some lemon juice and zest for a fresher take
- Ensure your squash is dry; roasted squash works best for gnocchi consistency.
- If roasting isn’t an option, you can steam your squash, but squeeze out as much liquid as you can
- If your miso is clumpy, mix it with warm water before adding it to the pan for a smooth sauce.
- Customize the sauce’s richness by adjusting the cream and pasta water ratio.
