Kabocha Squash Sweets for Halloween

Name: Kabocha Squash Sweets for Halloween
Yield: 6 servings
Cuisine: American
Ingredients: 250 grams Kabocha squash; 100 ml Milk; 50 grams Butter; 60 grams Sugar; 2 Eggs; 20 grams Cake flour; 6 grams Baking powder

cookpad.japan @cookpad_jp

The winter solstice reminds me of simmered kabocha squash dish. I created this recipe because I also wanted eat kabocha squash as a snack.

It looks like the batter is separated during Step 3, but if you mix well, it will become creamy. I recommend transferring the batter from the food processor to a bowl, and fold the dry ingredients in with a spatula during Step 4. Recipe by bach_spring

The winter solstice reminds me of simmered kabocha squash dish. I created this recipe because I also wanted eat kabocha squash as a snack.

cookpad.japan @cookpad_jp

The winter solstice reminds me of simmered kabocha squash dish. I created this recipe because I also wanted eat kabocha squash as a snack.

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Ingredients

6 servings

250 gramsKabocha squash
100 mlMilk
50 gramsButter
60 gramsSugar
2Eggs
20 gramsCake flour
6 gramsBaking powder

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Steps

1

Chop the kabocha squash (about 450 g with the skin and inside) into pieces, and remove the insides. Place in a heatproof dish (covered with plastic wrap), and microwave for about 5 minutes.
2

Remove the skin using a spoon, and blend with milk in a food processor.
3

Add the butter, sugar, and eggs to Step 2, and mix well in the food processor to make it creamy.
4

Combine the cake flour and baking power, and sift.
5

Pour the batter into the cake pan lined with parchment paper. Bake in the oven preheated to 180℃ for 30 minutes.
6

The pie dish, which is 20 cm in diameter and 3.5 cm in depth with the same amount of ingredients, was also a perfect size.