Squash Mash with Cardamom and Cinnamon
Serves 4
Bring a pan of salted water to the boil. Peel, deseed and cut the Kabocha into 2cm cubes. Place the Kabocha into the pan of boiling water, allow to boil for 10-12 minutes until soft. Remove the Kabocha from the heat and allow to drain. Once the Kabocha is drained place it back into the saucepan and mash until smooth.
Meanwhile melt the butter over a low heat. Crush the cardamom pods gently with a rolling pin or the back of a knife removing the seeds and making sure the seeds are slightly crushed.
Add the cardamom seeds and cinnamon to the butter, stir and allow the flavours to infuse. Add the butter to the Kabocha mash and mix thoroughly.