My Kabocha Squash Paste
My Kabocha Squash Paste

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, my kabocha squash paste. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pranee Halvorsen shares with you her mom Thai home cooking. Stir-fried Kabocha squash with pork and shrimp paste is another way to cook Kabocha squash in. Ive been really into Kabocha Squash lately now that they are in season.

My Kabocha Squash Paste is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. My Kabocha Squash Paste is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my kabocha squash paste using 6 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make My Kabocha Squash Paste:
  1. Get 300 grams peeled Kabocha squash (kuri kabocha squash if possible)
  2. Take 20 to 50 grams ■Sugar
  3. Get 20 grams ■Butter or margarine (unsalted)
  4. Prepare 20 grams ■Honey
  5. Make ready 2 to 3 shakes, optional Cinnamon powder
  6. Take 1 tsp Milk

Last time it felt a little too sweet and I added anchovy paste for saltines/umame. Thank you for a delicious recipe! Kabocha squash is a new to me winter squash variety. This year was the first time I had ever eaten this squat green bumpy squash.

Steps to make My Kabocha Squash Paste:
  1. I used Ebisu variety kabocha squash. Use a kabocha squash which has a clear delineation between the skin and the flesh, and has plump, moist seeds!
  2. Take the seeds out of the kabocha squash, peel and cut into bite-sized pieces. Steam until a bamboo skewer goes through easily. You can microwave or cook in a pressure cooker instead.
  3. Put the kabocha squash in a bowl while it's still hot and add the ■ ingredients. Mash it up with a fork or a potato masher, and mix well.
  4. Add cinnamon to taste. Adjust the consistency of the kabocha squash with milk. It will become a bit stiffer when cool. Aim for the consistency of thick custard cream.
  5. Pass the purée through a sieve. When you mash the kabocha squash, a few lumps can remain since it will smooth out when sieved.
  6. To freeze, divide into 100 g portions and wrap with plastic wrap. Put the wrapped portions in thick plastic or ziploc bags, and freeze.
  7. I kept the purée fat free so that I could use it in a kabocha squash chiffon cake. If you are going to use it as a filling for buns etc., warm it up in the microwave and stir in some butter.
  8. I use this paste for kabocha squash chiffon cake, kabocha squash Mont Blanc cakes, kabocha squash pie, kabocha squash bread, and buns stuffed with kabocha squash cream.

Kabocha squash has a buttery nutty sweet rich flavor with a hint of sweet potato and pumpkin. Which makes perfect sense since a. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Cut the kabocha squash in half width wise (not through the stem). Scoop out and discard the seeds, strings, and all other nasty bits.

So that is going to wrap this up for this special food my kabocha squash paste recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!