Halloween Kabocha Squash Quiche. First the skin is removed, then the pumpkin and the kabocha squash is cooked. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! 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.

This sweet, creamy and delicious recipe is an all time favorite dish for people. Homepage > Recipes > Soup Recipes > Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash). A hollowed-out kabocha squash is filled with a creamy puree and shrimp in this Brazilian-inspired main dish with an impressive presentation. You can cook Halloween Kabocha Squash Quiche using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Halloween Kabocha Squash Quiche

It's 1 of sheet Frozen puff pastry.
You need 1/8 of Kabocha squash.
It's 1/4 of Onion.
Prepare 2 of thick slices Bacon.
Prepare 1 of Salt and pepper.
It's 1 of ☆Egg.
Prepare 40 ml of ☆Milk.
You need 70 ml of ☆Heavy cream.
It's 1 pinch of ☆Pizza cheese.
You need 2 cm of Carrot.

Reviews for: Photos of Kabocha Squash Filled with Shrimp. I love putting grains in my salad. It turns a light side dish into a hearty main course. · Stuffed with sweet kabocha squash and miso eggplant, these Japanese dumplings Oyaki are popular · We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge.

Halloween Kabocha Squash Quiche step by step

Bring the frozen puff pastry to room temperature, lightly stretch it out, and spread it out into the mold..
Thinly slice the kabocha and onions, and cut the bacon into 5 cm pieces. Set aside four 1 x 3 cm pieces of the kabocha squash skin for decoration..
Heat oil in a pan, sauté the ingredients from step 2, and season with salt and pepper..
Place all of the ☆ ingredients into a bowl, and mix (You can use 1 slice of meltable cheese of you do not have pizza cheese)..
Cut the carrots into 5cm circles, and boil..
Cut out blackened parts as shown in the photo to cut the carrots into pumpkin shapes. Carve the mouths out with the tip of a straw, fold the straw into thirds, and carve out the eyes and mouth..
Lightly heat the kabocha skin you set aside in Step 2 in the microwave for a little less than a minute, and use a knife to cut out the light blue portions as shown in the photo above to make 4 bats..
Add the ingredients from Step 3 into the mold, and coat with the egg mixture from Step 4. Alternate the pumpkin and bats..
Bake in an oven preheated to 360F/180C for 30 minutes, take it out of the oven, and it is done!.

We would devour this comforting bowl of seasonal congee for breakfast, lunch or dinner on any day our insides need some warming up. It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.