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Before you jump to Halloween Pumpkin-Shaped Kabocha Squash Sweets recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got benefit from reading it, now let’s go back to halloween pumpkin-shaped kabocha squash sweets recipe. You can cook halloween pumpkin-shaped kabocha squash sweets using 10 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Halloween Pumpkin-Shaped Kabocha Squash Sweets:
- Provide 400 grams Kabocha squash
- You need 1 Egg yolk
- Prepare 40 grams Sugar
- Take 30 grams Butter
- Use 5 drops Vanilla Extract
- Use 2 tbsp Heavy cream (You can also use coffee creamer)
- Take 1 Egg yolk for glazing
- Use Toppings:
- Get 10 seeds Kabocha seeds
- Get 1 dash Chocolate
Steps to make Halloween Pumpkin-Shaped Kabocha Squash Sweets:
- Peel the skin from the kabocha squash, cut into large bite-sized pieces, cover in plastic wrap, and microwave until soft. Mash them while they are still hot.
- Melt butter in a pot over a low heat, add the sugar, kabocha, and heavy cream, and stir it all together while heating.
- While continuing to heat the mixture, mix it all together until it becomes one big ball.
- Turn off the heat, add the egg yolk, vanilla extract, and mix.
- Divide into 10 balls and place into aluminum cupcake cups. Tip: Lightly coating your hands with vegetable oil (not listed) and rolling into balls will yield nice results!
- Brush with the egg yolk glaze.
- Lightly bake in a toaster oven. They are good to go after they turn a light golden brown!
- Stick the seeds on top, and draw the faces on the pumpkin with melted chocolate using the back of a toothpick. ☆The chocolate will melt easily if you heat it up for a bit in the microwave.
- They are done once the chocolate hardens.
- They look cute even if you take them out of the aluminum cupcake cups!
Simply called pumpkin in Japan, where it is beloved and frequently used, kabocha squash is actually the generic name for a broad category which includes several specific varieties of pumpkin and squash, all of which are known as kabocha here in the U. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. 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 sweet potato, and has the texture of roasted chestnuts.
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