Crushed Winter Squash

This recipe is inspired by the beautiful kabocha squash found in winter at Jean-Luc Dormoy’s stand at Marché Daumesnil. Mme. Dormoy suggested they use the squash to prepare this simple écrasé, which is similar to a purée, but with hearty chunks of squash allowed to remain. You can use any kind of winter squash that has a dense flesh, but the kabocha squash and its striking bright orange flesh make for a lovely side dish for a winter dinner.<