My Kabocha Squash Paste

Name: My Kabocha Squash Paste
Cuisine: American
Ingredients: 300 grams peeled Kabocha squash (kuri kabocha squash if possible); 20 to 50 grams ■Sugar; 20 grams ■Butter or margarine (unsalted); 20 grams ■Honey; 2 to 3 shakes, optional Cinnamon powder; 1 tsp Milk

cookpad.japan @cookpad_jp

I wanted to stock up on this when kuri kabocha squash was in season. If you freeze the paste you can use it any time you like. I used ingredients that I had on hand.

Mix it up while the kabocha squash is still hot. The sugar will melt nicely. Reheat in the microwave.

To freeze, double wrap in plastic wrap and a plastic bag etc. to prevent it from picking up any odors. Defrost in the microwave! Recipe by Blue poppy

I wanted to stock up on this when kuri kabocha squash was in season. If you freeze the paste you can use it any time you like. I used ingredients that I had on hand.

Mix it up while the kabocha squash is still hot. The sugar will melt nicely. Reheat in the microwave.

To freeze, double wrap in plastic wrap and a plastic bag etc. to prevent it from picking up any odors. Defrost in the microwave! Recipe by Blue poppy

cookpad.japan @cookpad_jp

I wanted to stock up on this when kuri kabocha squash was in season. If you freeze the paste you can use it any time you like. I used ingredients that I had on hand.

Mix it up while the kabocha squash is still hot. The sugar will melt nicely. Reheat in the microwave.

To freeze, double wrap in plastic wrap and a plastic bag etc. to prevent it from picking up any odors. Defrost in the microwave! Recipe by Blue poppy

I wanted to stock up on this when kuri kabocha squash was in season. If you freeze the paste you can use it any time you like. I used ingredients that I had on hand.

Mix it up while the kabocha squash is still hot. The sugar will melt nicely. Reheat in the microwave.

To freeze, double wrap in plastic wrap and a plastic bag etc. to prevent it from picking up any odors. Defrost in the microwave! Recipe by Blue poppy

Saved

Ingredients

300 gramspeeled Kabocha squash (kuri kabocha squash if possible)
20to 50 grams ■Sugar
20 grams■Butter or margarine (unsalted)
20 grams■Honey
2to 3 shakes, optional Cinnamon powder
1 tspMilk

Saved

Steps

1

I used Ebisu variety kabocha squash. Use a kabocha squash which has a clear delineation between the skin and the flesh, and has plump, moist seeds!
2

Take the seeds out of the kabocha squash, peel and cut into bite-sized pieces. Steam until a bamboo skewer goes through easily. You can microwave or cook in a pressure cooker instead.
3

Put the kabocha squash in a bowl while it's still hot and add the ■ ingredients. Mash it up with a fork or a potato masher, and mix well.
4

Add cinnamon to taste. Adjust the consistency of the kabocha squash with milk. It will become a bit stiffer when cool. Aim for the consistency of thick custard cream.
5

Pass the purée through a sieve. When you mash the kabocha squash, a few lumps can remain since it will smooth out when sieved.
6

To freeze, divide into 100 g portions and wrap with plastic wrap. Put the wrapped portions in thick plastic or ziploc bags, and freeze.
7

I kept the purée fat free so that I could use it in a kabocha squash chiffon cake. If you are going to use it as a filling for buns etc., warm it up in the microwave and stir in some butter.
8

I use this paste for kabocha squash chiffon cake, kabocha squash Mont Blanc cakes, kabocha squash pie, kabocha squash bread, and buns stuffed with kabocha squash cream.