Recipe: Delicious Kabocha Squash Cookie for Halloween

Kabocha Squash Cookie for Halloween. We are making exquisitely delicious Pumpkin Muffins with lots of kabocha and walnuts! 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.

Kabocha Squash Cookie for Halloween 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. 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. You can have Kabocha Squash Cookie for Halloween using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Kabocha Squash Cookie for Halloween

  1. You need 150 grams of Kabocha squash (seeds removed).
  2. You need 100 grams of Butter (unsalted is best).
  3. It's 1 pinch of Salt.
  4. It's 70 grams of Sugar.
  5. It's 1 medium of Egg.
  6. Prepare 200 grams of Cake flour.
  7. You need 1/2 tsp of Baking powder.
  8. You need 2 of to 3 Chocolate decoration pen for decoration.

Using a large chef knife, carefully cut the squash in half. 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)!

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..

Kabocha Squash Risotto gets an Eastern treatment with kimchi, scallions, a poached egg and more. A comforting meatless meal for the fall and winter seasons. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable medley. It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin).

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