Recipe: Perfect For Halloween! Apple and Kabocha Squash Cake

For Halloween! Apple and Kabocha Squash Cake. Perfect for Halloween and Thanksgiving ;) - Kabocha Squash Purin Cake Scoop out the Kabocha flesh with a spoon. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet.

We love it because it's so versatile, and it holds up well to various preparation techniques. I used Butternut Squash, and basic red apples (whichever red apple that was on sale at the market). A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! You can have For Halloween! Apple and Kabocha Squash Cake using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of For Halloween! Apple and Kabocha Squash Cake

1. Prepare of Cake batter.
2. Prepare 80 grams of Kabocha squash.
3. Prepare 1 tsp of Water.
4. Prepare 100 grams of Pancake mix.
5. Prepare 1/2 of Egg.
6. Prepare 10 grams of Sugar.
7. You need 80 ml of Milk.
8. It's of Stewed apple.
9. You need 1/2 of Apple.
10. Prepare 2 tbsp of Sugar.
11. You need 10 grams of Butter.
12. It's 1/4 tsp of Cinnamon powder.

I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in. This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinegar. Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge.

For Halloween! Apple and Kabocha Squash Cake step by step

1. Peel the kabocha squash and cut into about 5 mm thick pieces. Put the pieces in a microwave-safe container (a silicone steamer, etc.), add some water and cover with plastic wrap (or lid)..
2. Heat the container from step 1 for about 2 minutes in a 600W microwave. Remove the wrap (or lid) and mash the kabocha using a masher or fork..
3. In a bowl, add the pancake mix, egg, sugar, milk and kabocha from step 2. Mix them well with a whisk..
4. Make the stewed apple: Cut the apple into quarters without peeling off its skin, and then remove its core. Cut into approx. 5 mm-thick wedges..
5. Put the apple slices in a frying pan with sugar, and butter. Mix well. Cook over medium heat with the lid on. (Stir occasionally.).
6. After about 2 minutes, take off the lid and cook for about 2 minutes over low to medium heat while stirring them. Turn off the heat once the liquid has reduced..
7. Add cinnamon powder and mix to coat the apple slices. Arrange the apple slices in a spiral pattern..
8. Gently pour the batter from Step 3 over the stewed apples from step 7. (Please be careful so the arranged apple wedges won't move.).
9. Cover the pan with a lid and cook for 10 to 12 minutes over low heat while keeping an eye on it. ( It is cooked once the middle of the batter starts to puff up.).
10. Turn off the heat and let it sit for 5 minutes with the lid still on. Place a plate faced upside down on the frying pan, flip the frying pan (with the plate) and remove the cake..
11. It'll look like this once it's cut..

We would devour this comforting bowl of seasonal congee for. Pour the squash mixture into the prepared pie shell. Best things about Fall: Halloween, layering, and SQUASHES! More proof that kabocha squashes are the best bowls in the world. You know what's even better than mac and cheese?