Delicious Kabocha Squash Pudding
Kabocha squash is also known as Japanese pumpkin and is widely used in Japanese cuisine.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Delicious Kabocha Squash Pudding
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Cut the kabocha squash in half, remove the seeds and peel. Cut into chunks.
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Place the kabocha squash chunks on a baking sheet and roast in the preheated oven for 30-35 minutes, or until tender.
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Allow the roasted squash to cool slightly, then transfer to a blender or food processor.
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Add coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and cornstarch to the blender. Blend until smooth.
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Pour the mixture into ramekins or individual serving bowls.
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Bake in the oven for 15-20 minutes, or until set.
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Remove from the oven and let it cool for 30 minutes.
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Refrigerate for at least 2 hours before serving.
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Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 15g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
