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Recipe: Appetizing Simple and Soft Kabocha Squash Halloween Cookies

Simple and Soft Kabocha Squash Halloween Cookies. Prepare the ingredients: Put the butter in a bowl and allow to come to room temperature. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses.

Simple and Soft Kabocha Squash Halloween Cookies

Kabocha squash has a mild, nutty flavor and smooth texture similar to butternut squash. In this recipe, kabocha, also known as Japanese pumpkin, is stewed in sake until tender, then tossed with miso for umami flavor. The result is soft winter squash. You can cook Simple and Soft Kabocha Squash Halloween Cookies using 5 ingredients and 7 steps. Here is how you achieve that.

Table of Contents

Ingredients of Simple and Soft Kabocha Squash Halloween Cookies

  1. Prepare of Unsalted butter.
  2. You need of Sugar.
  3. Prepare of Cake flour.
  4. It’s of Kabocha squash.
  5. It’s of amount needed to decorate cookies Kabocha seeds.

Kabocha is a Japanese squash or pumpkin. So what better way to celebrate Halloween then with a stuffed kabocha jack-o-lantern! This recipe is sure to please. Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark Like other squash varieties, Kabocha is a great source of vitamin A, vitamin C, and fiber.

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Simple and Soft Kabocha Squash Halloween Cookies step by step

  1. Remove the skin and pith of the kabocha, cook in a microwave until tender, mash to a paste-like consistency, then chill in the refrigerator..
  2. Blend the sugar into the butter (brought to room temperature in advance)..
  3. Add the kabocha paste from Step 1, sift in the cake flour, and fold in without kneading..
  4. If still dry after mixing in Step 3, add milk; if too soft, add more flour..
  5. Form the dough into a ball, wrap in saran wrap, then let sit in the refrigerator for 1 hour..
  6. Shape each cookie into 13 to 15 g balls, make an indentation in the center, draw lines on the sides with a toothpick, and decorate with a seed..
  7. Bake for 16 to 20 minutes at 360°F/180°C until a nice golden brown..

It can be used in many of the same ways that you'd use. These cookies have a spicy, squash taste. Use any winter squash you like. An excellant way to use extra winter squash. It's delicious and nutritious when prepared this simple way!