Kabocha Squash Pudding

Kabocha squash is also known as Japanese pumpkin and is rich in beta-carotene, which gives it its vibrant orange color.

This is vegan and gluten free recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Kabocha Squash Pudding

Cooking Method: Baking, Blending Cuisine: American, Asian Courses: Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 60 min Total Time 1 hr 45 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 2 cup Kabocha Squash
• 1 cup Coconut Milk
• 2 tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• ¹⁄₄ pinch Salt
• 2 tablespoon Cornstarch
• for serving Coconut Whipped Cream

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the kabocha squash in half, remove the seeds, and place it on a baking sheet. Bake for 30-40 minutes, or until the flesh is tender.
3. Scoop out the flesh of the roasted squash and place it in a blender.
4. Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and cornstarch to the blender. Blend until smooth.
5. Pour the mixture into ramekins or dessert cups.
6. Bake for 25-30 minutes, or until the pudding is set.
7. Remove from the oven and let it cool for at least 1 hour.
8. Serve chilled with a dollop of coconut whipped cream on top.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 22g8%

Sugars 12g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.