Kabocha Squash Delight

Lori Wilson

Kabocha squash has a naturally sweet, nutty flavor that pairs well with custard-style desserts. This recipe uses cooked kabocha blended into a smooth custard base, then baked or set until firm. From prep to finish, plan on about an hour plus chilling time.

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Dessert

Cuisine Fusion / Other

Servings pieces

Calories 133 kcal

Equipment

Baking pan
Mixing Bowls
Whisk
Blender or food processor
Fine Mesh Sieve

Ingredients

1 cup kabocha squash peeled and cubed
1 cup whole milk preferably organic
½ cup granulated sugar
3 large eggs preferably free-range
1 teaspoon vanilla extract pure, not imitation
¼ teaspoon ground cinnamon freshly ground if possible
⅛ teaspoon salt fine sea salt

Instructions

Preheat your oven to 350°F (175°C). Prepare a baking pan by lightly greasing it with butter or non-stick spray.
In a blender, combine the peeled and cubed kabocha squash and milk. Blend until smooth and creamy.
In a mixing bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, and salt until fully combined.
Gradually add the squash mixture to the egg mixture, whisking continuously to ensure a smooth batter.
Pour the mixture through a fine mesh sieve into the prepared baking pan to remove any lumps. Use a spatula to gently smooth the top.
Bake in the preheated oven for about 40 minutes, or until the top is lightly golden and set, with a slight jiggle in the center.
Allow the dessert to cool in the pan before refrigerating it for at least 2 hours to fully set.

Notes

Lori’s Tips:

If kabocha squash is unavailable, butternut squash can be a suitable substitute, though it will alter the flavor profile slightly.
For a refined texture, ensure your spices are freshly ground.
Advanced Instructions: To save time, the squash mixture can be prepared the night before and stored in the fridge until ready to use. Be sure to bring it back to room temperature before mixing with the egg mixture.

Nutrition

Calories: 133kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 98mgSodium: 100mgPotassium: 165mgFiber: 0.3gSugar: 19gVitamin A: 465IUVitamin C: 2mgCalcium: 71mgIron: 1mg

Keyword Japanese dessert, Kabocha squash dessert, Seasonal dessert

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