Ingredients
2 1/2 pounds kabocha squash (from 1 medium), halved, peeled, seeded, and cut into 2-inch pieces
Kosher salt and freshly ground pepper
2 pounds cauliflower (from 1 medium), cored and cut into large florets
1/4 cup extra-virgin olive oil
2 teaspoons minced fresh ginger (from a 1-inch piece)
2 teaspoons minced garlic (from 2 cloves)
3/4 cup light coconut milk
Low-sodium chicken or vegetable broth, or water, if needed
Preparation
Cook squash in a large pot of simmering (not boiling) salted water 6 minutes. Add cauliflower; continue simmering until vegetables are very tender, 10 to 12 minutes more. Drain, then return vegetables to pot. Cook over medium heat, stirring frequently, until vegetables appear dry and a film forms on bottom of pot, 3 to 4 minutes. Pass vegetables through a ricer, food mill, or chinois strainer; cover to keep warm.
Heat oil in a saucepan over medium. When it shimmers, add ginger and garlic; cook until fragrant and sizzling, about 30 seconds. Add coconut milk; season with salt and pepper. Bring to a simmer, then remove from heat and stir into vegetable mixture until smooth. If mash is too stiff, add broth or water, a few tablespoons at a time. Season with salt and pepper and serve warm.
