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Recipe: Tasty Kabocha Squash Cookie for Halloween

Kabocha Squash Cookie for Halloween. Prepare the ingredients: Put the butter in a bowl and allow to come to room temperature. Kabocha Purin Cake for Halloween (Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ – OCHIKERON – CREATE EAT HAPPY – Продолжительность. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free!

Kabocha Squash Cookie for Halloween

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Kabocha squash is a green Japanese pumpkin that is available year-round. You can cook Kabocha Squash Cookie for Halloween using 8 ingredients and 10 steps. Here is how you achieve it.

Table of Contents

Ingredients of Kabocha Squash Cookie for Halloween

  1. You need of Kabocha squash (seeds removed).
  2. It’s of Butter (unsalted is best).
  3. It’s of Salt.
  4. It’s of Sugar.
  5. Prepare of Egg.
  6. It’s of Cake flour.
  7. Prepare of Baking powder.
  8. It’s of to 3 Chocolate decoration pen for decoration.

Sweeter than butternut squash, its orange flesh is a cross between pumpkin and Like many winter squash, kabocha have a tough rind that can be difficult to cut through. Using a large chef knife, carefully cut the squash in half. Kabocha squash is an Asian variety of winter squash with a dark green skin and a round shape. Like other winter squash it is an excellent source of fiber To cook kabocha squash, start by cutting it in half.

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Kabocha Squash Cookie for Halloween instructions

  1. Cut the kabocha squash into bite size pieces and line in a heat-resisting container. Microwave for 2 to 3 minutes until a bamboo skewer can go through smoothly. Peal the skin and mash into a paste..
  2. Keep the butter in another bowl to become room temperature in advance. Add the salt a little at a time and mix to become smooth. Add the sugar in 3 batches. Do not add salt if using salted butter..
  3. Beat a room temperature egg and add it in 3 batches. Mix well until you cannot see the egg anymore in the bowl each time before adding the next batch of egg..
  4. Add the kabocha squash paste and mix. The butter will melt so add the kabocha squash when it has cooled..
  5. Mix the flour and baking powder and add. Mix with a spatula so that the flour and butter mixes well..
  6. When the flouriness is gone and it becomes a little shiny, wrap it in plastic wrap and form into a 4-6 cm thick tube. It will look cute if you have it in big and small sizes..
  7. Chill it in the refrigerator for about 10 minutes and when the outside starts to harden, press the middle of the top and bottom part with chopsticks or stick and make it become an oval. Chill in the refrigerator once more to harden..
  8. After chilling for about 1 hour to harden, slice it with a knife into pieces about 7mm thick and line them on a baking sheet. Use a bamboo skewer and draw a pumpkin pattern..
  9. Bake it in a 340F/170C oven for 20 minutes. Adjust the baking time depending on the thickness. Draw a face with an icing pencil when the cookies have cooled and then it is done..
  10. Caution : When the chocolate pen is hard, it will be difficult to draw a face, so soak it in a bowl of hot water to warm up..
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Kabocha squash is a winter squash with a flavor that's a cross between butternut squash · Sweet, deeply colored buttercup and kabocha squash are the top choices for this aromatic stew. If neither squash is available, use sweet. Let's prepare the kabocha squash also known as Japanese pumpkin. Place the kabocha into a steamer and turn on the burner. Hi, this may be interesting you: Pumpkin Muffins Recipe (Halloween Dessert with Walnuts and Sweet Kabocha Squash)!