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My Kabocha Squash Paste Recipe

My Kabocha Squash Paste Recipe
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Prepare the ingredients before making My Kabocha Squash Paste in your home. Then, follow these steps below to serve My Kabocha Squash Paste for your family or friends.

Ingredients: My Kabocha Squash Paste

  • 300 grams peeled Kabocha squash (kuri kabocha squash if possible)
  • 20 to 50 grams ■Sugar
  • 20 grams ■Butter or margarine (unsalted)
  • 20 grams ■Honey
  • 2 to 3 shakes, optional Cinnamon powder
  • 1 tsp Milk

How to Make My Kabocha Squash Paste

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make My Kabocha Squash Paste in your home by yourself.

    Step 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!
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
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