For Halloween! Bocchan Kabocha Squash Pudding

1. 1

   Thoroughly wash the Bocchan squash, place into a microwave-safe container, cover with plastic wrap, and microwave for 4 minutes.

2. 2

   Cut off the stems, and use a spoon to completely remove the guts and seeds.

3. 3

   Be careful not to tear the bottom!

4. 4

   Remove about 150g of the flesh and make it into a smooth paste with a strainer.

5. 5

   Mix in milk warmed to just before its boiling point, then mix in the sugar, heavy cream, vanilla oil, and eggs in that order.

6. 6

   If you have time at this stage, straining the mixture from step 4 will make this smoother.

7. 7

   Wrap up the kabocha from Step 2 in aluminum foil, and fill 90% of the way with the batter.

8. 8

   Line the kabocha up on a cookie sheet, pour about 2 cm of hot water on the bottom of the pan, and bake in an oven preheated to 300F/150C for 40 minutes.

9. 9

   Pour the leftover batter into a microwave safe container.

10. 10

    Once they have cooled, chill in the fridge, and enjoy!

11. 11

    They also taste great freshly-baked!

12. 12

    The pudding batter is smooth and creamy.

13. 13

    Please also eat up the kabocha bowl!

* Per serving · 4 servings · Values may vary.

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