Ingredients
- medium kabocha squash
- yellow onion, roughly chopped
- clove sgarlic, smashed (optional - I like it both ways)
- tablespoon solive oil
- 1/4 cup milk
- 1/4 teaspoon cayenne pepper
- toasted walnuts
- salt to taste
- cream to taste
Instructions
- Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
- Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
- Place the cooked squash in a blender and add the milk and cayenne. Blend for 3 5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.
