Kabocha Squash Pudding. Kabocha Squash – Kabocha squash is sweeter than most winter squash and is definitely creamier. This very healthy squash pudding or crustless pie would make a very good side dish for If you can't get a hold of kuri squash, you can substitute another squash, preferably a kabocha type, that is. Amazing, naturally sweet and healthy roasted kabocha squash pudding that is good for dessert While I am a big fan of delicata and acorn squash, I absolutely adore kabocha.
View more videos from Happy Hour Review. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your go-to fall ingredient. You can have Kabocha Squash Pudding using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Kabocha Squash Pudding
- It’s 250 grams of Kabocha squash (peeled, de-seeded, net weight).
- Prepare 150 ml of ★Heavy cream.
- Prepare 150 ml of ★Milk.
- It’s 50 grams of ★Sugar.
- It’s 1 pinch of ★Salt.
- Prepare 4 of drops ★Vanilla extract.
- Prepare 5 grams of Gelatin powder.
- Prepare 2 tbsp of Water (to dissolve the gelatin).
- It’s 1 of Caramel sauce (can make on your own, but if you're not sure look for a recipe).
- Prepare 1 of Whip the remaining heavy cream, use as a topping.
This kabocha squash is lightly coated with coconut oil and sea salt and roasted to perfection. Often called a Japanese Pumpkin, kabocha squash is the sweetest winter squash variety that I've found. Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes. Place kabocha squash wedges cut-side up in a baking pan.
Kabocha Squash Pudding step by step
- Dissolve the gelatin in water and set aside. Remove the seeds and skin from the squash. Cut into thin pieces, put into a pot, and soak with just enough water to cover (not listed)..
- Once the squash has softened, drain it (you can use the lid to help with this) . Microwave the gelatin at 600 W for about 30 seconds..
- Use a hand mixer or blender to mix together the pumpkin and all of the ★ ingredients. Return to the pot and slightly warm (to about 40℃). Stop the heat, add the gelatin, and mix..
- Cool the bottom of the pot. Once cooled pour into the cups and cool in the refrigerator. If you would like, serve with caramel and/or heavy cream..
If you've ever seen a kabocha squash, then you'll know how beautiful they are! Here's our guide on how to Kabocha squash is delicious and good for you—and much easier to cook than it looks! Photo: Christopher Hirsheimer and Melissa Hamilton. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.