Recipe: Perfect Kabocha Squash Pudding for Halloween

Kabocha Squash Pudding for Halloween. Great recipe for Kabocha Squash Pudding for Halloween. I'm researching macrobiotic cooking at the moment so this is a macrobiotic recipe. The tofu gives this pudding a fluffy texture.

The tofu gives this pudding a fluffy texture. Kabocha Squash - Kabocha squash is sweeter than most winter squash and is definitely creamier. Once blended with the almond milk, it had the perfect consistency for pudding. You can have Kabocha Squash Pudding for Halloween using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Pudding for Halloween

1. You need 350 grams of Kabocha squash (remove seeds).
2. You need 300 ml of Milk or soy milk.
3. It's 1 of Egg.
4. You need 45 grams of Sugar.
5. It's 1 small of amount Vanilla extract.
6. Prepare 5 grams of Gelatin powder.
7. You need 2 tbsp of Water.

There's many variety of squash but for this particular dessert, I believe kabocha is the best squash to use. Kabocha is a hard-skinned variety of Japanese winter squash. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. So before we get to the recipes, you want to check out the complete guide on how to cut, peel, and cook a kabocha squash with helpful tutorial video and step by step pictures.

Kabocha Squash Pudding for Halloween step by step

1. Soak the gelatin powder in the water..
2. Peel the skin of the kabocha. Cut into bite size pieces, wrap in plastic wrap, and microwave until a bamboo skewer easily pierces through..
3. Strain the kabocha or put it in a blender and blend until smooth..
4. Whisk an egg in a bowl. Warm the milk and sugar in a saucepan, being careful not to let it come to a boil, and dissolve the sugar..
5. Add the ingredients from Step 4 to the mixed egg and mix well. Add the kabocha and mix well..
6. Microwave the vanilla extract and soaked gelatin powder until warm. Once the powder has dissolved, mix it into the ingredients from Step 5..
7. Pour into individual cups as you strain with a tea strainer or a colander. This step should catch any bubbles that may appear. Put the cups in the refrigerator and chill until firm..
8. If you use a tea strainer, it may catch a lot of chunks. It will be smoother if you strain it again, but it is also tasty to leave some chunks..
9. It's ready to serve once chilled and firm!.

Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Scoop out the seeds and cut into chunks. We are making exquisitely delicious Pumpkin Muffins with lots of kabocha and walnuts! Cut the top off of the squash and scoop the seeds out with a spoon.