My Kabocha Squash Paste

1. 1

   I used Ebisu variety kabocha squash.

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   Use a kabocha squash which has a clear delineation between the skin and the flesh, and has plump, moist seeds!

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   Take the seeds out of the kabocha squash, peel and cut into bite-sized pieces.

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   Steam until a bamboo skewer goes through easily.

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   You can microwave or cook in a pressure cooker instead.

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   Put the kabocha squash in a bowl while it's still hot and add the ingredients.

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   Mash it up with a fork or a potato masher, and mix well.

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   Add cinnamon to taste.

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   Adjust the consistency of the kabocha squash with milk.

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    It will become a bit stiffer when cool.

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    Aim for the consistency of thick custard cream.

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    Pass the puree through a sieve.

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    When you mash the kabocha squash, a few lumps can remain since it will smooth out when sieved.

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    To freeze, divide into 100 g portions and wrap with plastic wrap.

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    Put the wrapped portions in thick plastic or ziploc bags, and freeze.

16. 16

    I kept the puree fat free so that I could use it in a kabocha squash chiffon cake.

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    If you are going to use it as a filling for buns etc., warm it up in the microwave and stir in some butter.

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    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.

* Per serving · 4 servings · Values may vary.