I wanted to make Halloween sweets, so I created this recipe.When you strain the kabocha squash, if it's still lumpy, push it through a sieve. That will make it smooth. Microwave times vary, so adjust accordingly.Keep the skin from Step 1, and make Jack-o'-Lanterns on your puddings. Halloween style. Recipe by comacook

I made this dish because I had some leftover kabocha.Both the strainer or the blender would work well. Personally, I recommend using a strainer even though it requires a bit more work. It looks better if you remove bubbles that may appear on the surface after being poured into individual cups. For the portions are approximate. Recipe by Taochan1

My mother loves kabocha pudding, and she wanted to eat it whole every time I made them. That's why this recipe doesn't use heavy cream. The kabocha flavor is rather strong and rich, but still the pudding tastes simple and light so that she can eat lots without the guilt.If you want to keep the texture of the kabocha squash, use a rough colander. If you like it smooth, use a fine colander. Use a blender or food processor for an even smoother result.I usually keep my leftover egg whites in the freezer to use for baking later. Recipe by Puru berry

I'm researching macrobiotic cooking at the moment so this is a macrobiotic recipe. The tofu gives this pudding a fluffy texture.The kabocha with skin and seeds attached should weigh about 400 g. Recipe by Saikomame

I received lots of kabocha squash as a gift.I microwaved the kabocha for 3 minutes, but it really depends on the size.I wanted a really jiggly result, so my ratio was 5 g of gelatin to 320 g of kabocha mixture.Please adjust the amount of milk according to how much kabocha flesh you have. For uses 1 kabocha squash. Recipe by Kumakwu

I have bought kabocha custard puddings from many shops, but could never find the nice flavour and richness that I was looking for. I created this recipe so I could have my favourite pudding anytime I want at home.Straining the kabocha purée might seem like a bother, but it is worth it to get the smooth texture! Take pieces of hot kabocha out little by little from the silicon steamer or bowl, and strain them. This will make it easier, as the rest of the kabocha will stay hot.I recommend using a 3 cm gratin dish. For 15 cm [5.9 in] round ovenproof dish. Recipe by yokoasano7

I made this for Halloween. Very easy!!I cook with my 3 year old daughter and make cute party food when there is a birthday or seasonal event. I’m also thinking of making a category for Halloween! Recipe by Kodomoto Tsukuru Uchigohan

I wanted to use some kabocha squash that weren't suitable for simmering in a tasty way, so I used it in this recipe.If you blend the peeled kabocha squash with milk in a blender it's easy! I always peel the kabocha squash and do step 4 in the directions in several batches, then blitz it in the blender! You need some moisture when blending kabocha squash, so I put in milk. You can substitute milk for the cream and this recipe will still work! Recipe by Bypy

I used to use a mixer/blender/etc. before, but I realized that it can be done just as quickly and more easily with a whisk. It doesn't require any real effort or time, so I used it in this recipe. It's quick and easy, but it compares to the pudding of any bakery.If you don't mind a slightly rough feel, skip Steps 3 and 4, pouring through a strainer. I use a whisk, as this doesn't require any heavy beating like making meringue or whipped cream. Just mix the ingredients together. Only takes a few minutes before putting it in the oven. Recipe by Recoty

I wanted to make a cake using every part of a kabocha squash.The time it takes to soften the kabocha in the microwave depends on its size. The kabocha can get quite hot in the microwave, so be careful handling it! It's easy to tear the kabocha rind, so be gentle. If the twisted tinfoil gets in the way, you can fold it inside. For made from 1 kabocha. Recipe by Taochan1

This recipe resulted from many trials to serve at my cafe! It is easier than using egg!!I received tons of good reviews, so I uploaded this recipe.It is also good for Halloween.600 g of uncooked kabocha squash is good enough.You don’t have to use light brown sugar, but it will give the pudding a richer taste.Resting the kabocha after cooking gives nicer color.If you cannot spread caramel sauce evenly in the mold, don’t worry. It'll be melted in the mold when you take the pudding out. Recipe by Hime0301

I made this because kabocha squash is delicious, and I wanted to use it up.I used dairy heavy cream (37% fat).Please adjust the amount of sugar after tasting. I use 30 g for a reserved sweetness, together with caramel. I used a blender and stirred in the pot. Recipe by rie-tin