Kabocha Squash Cake (Halloween version). If you've run out of time while prepping for your Halloween party or you want to do something that's a little more kid-friendly, these Devil Kabocha Squash. 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.

Kabocha Squash Japanese pumpkin, substitute: any type of sweet squash or pumpkin - net Let's prepare the kabocha squash also known as Japanese pumpkin. Place the kabocha into a When it is still hot, mash the kabocha using a fork. Next, combine the baking powder and cake flour. You can have Kabocha Squash Cake (Halloween version) using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kabocha Squash Cake (Halloween version)

It's 300 grams of Kabocha squash.
You need 200 ml of Soy milk (or milk).
It's 1 of Egg.
It's 30 grams of Sugar.
Prepare 2 tbsp of Vegetable oil.
You need 2 tbsp of Pancake mix.

Crust Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge. We would devour this comforting bowl of seasonal congee for breakfast, lunch or dinner on any day our insides need some warming up. Kabocha squash is an Asian variety of winter squash with a dark green skin and a round shape.

Kabocha Squash Cake (Halloween version) instructions

Line a cake pan with parchement paper. Preheat the oven to 170℃/340℉. Chop the kabocha squash into pieces, and peel the skin thinly. If using the skin for decoration, set it aside..
Pour soy milk (or milk) into a pot, add the kabocha squash, and simmer at low heat. When the kabocha squash is soft enough, mash with a spoon or a fork. Stir until it becomes a thick paste, and simmer some more. Total cooking time is about 15 minutes..
Add the egg and sugar in a bowl, and whip with a whisk for 1~2 minutes until it becomes evenly white..
Pour vegetable oil, and continue whipping. When everything is blended, add the kabocha squash paste, then mix well with a whisk..
Add the pancake mix, and continue mixing..
Pour the batter into a pan ,and If you have the skin for decoration, put it on top. Bake in the preheated oven for about 30 minutes until lightly browned..
You can use aluminium cups to make smaller cakes..
If you are making the kabocha squash paste in a microwave, put the kabocha squash and soy milk in a microwave-safe deep bowl, and microwave for about 10 minutes. Mash the mixture halfway through, then continue cooking to evaporate the extra water until it becomes a paste..

Like other winter squash it is an excellent source of fiber and On the Stovetop Kabocha squash can also be cooked in a pot of boiling water. After halving the squash, flip the halves over and place them on a. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. A hollowed-out kabocha squash is filled with a creamy puree and shrimp in this Brazilian-inspired main dish with an impressive presentation.