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Home / Easiest Way to Make Perfect Kabocha Squash Sweets for Halloween

Easiest Way to Make Perfect Kabocha Squash Sweets for Halloween

Kabocha Squash Sweets for Halloween. Great recipe for Kabocha Squash Cookies for Halloween. I made these for Halloween this year. Make the cookie dough as firm and thick as you like.

Kabocha Squash Sweets for Halloween We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for people from all generations! This sweet, creamy and delicious recipe is an all time favorite dish for people. You can cook Kabocha Squash Sweets for Halloween using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Sweets for Halloween

  1. It's of Kabocha squash.
  2. Prepare of Milk.
  3. Prepare of Butter.
  4. It's of Sugar.
  5. You need of Eggs.
  6. Prepare of Cake flour.
  7. It's of Baking powder.

This is not a Halloween Pumpkin Candy, but it is the Thai kabocha candy I enjoyed when I was growing up in my village in Thailand. Kabocha pumpkin is a squash that Thais cook to make a variety of dishes, sweet or savory. It is my tradition for the blog to share a new kabocha recipe with you every year. Toss the squash slices in this until coated thoroughly.

Kabocha Squash Sweets for Halloween step by step

  1. Chop the kabocha squash (about 450 g with the skin and inside) into pieces, and remove the insides. Place in a heatproof dish (covered with plastic wrap), and microwave for about 5 minutes..
  2. Remove the skin using a spoon, and blend with milk in a food processor..
  3. Add the butter, sugar, and eggs to Step 2, and mix well in the food processor to make it creamy..
  4. Combine the cake flour and baking power, and sift..
  5. Pour the batter into the cake pan lined with parchment paper. Bake in the oven preheated to 180℃ for 30 minutes..
  6. The pie dish, which is 20 cm in diameter and 3.5 cm in depth with the same amount of ingredients, was also a perfect size..

Add the soy sauce and toss well again. Spread the slices in a singler layer on the baking sheet and drizzle them with the oil. Cut into big chunks, and put it in a pot of boiling water. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.