Kabocha Puree
For pumpkin spice drinks, desserts, and soup kabocha puree can be way better than canned pumpkin. 😤✨
Steps
1
1. Roast the kabocha
2
Heat your oven to 200°C.
Cut the kabocha in half and scoop out the seeds. You can leave the skin on while roasting.
Place the halves cut-side down on a baking sheet and roast for about 35–50 minutes, depending on size.
You want it VERY soft. A knife should slide through like butter.
Cut the kabocha in half and scoop out the seeds. You can leave the skin on while roasting.
Place the halves cut-side down on a baking sheet and roast for about 35–50 minutes, depending on size.
You want it VERY soft. A knife should slide through like butter.
2. Scoop Out The Flesh
3
Let it cool enough to handle, then scoop the flesh away from the skin.
Discard the skin.
Discard the skin.
4
3. Blend it
5
Put the flesh in a food processor/blender and blend until completely smooth.
If your kabocha is particularly dry and refuses to blend, add 1–2 teaspoons of water at a time. Don't dump in a bunch of water—we want that concentrated pumpkin goodness!
If you don't have a blender, you can mash it extremely well and push it through a fine sieve.
If your kabocha is particularly dry and refuses to blend, add 1–2 teaspoons of water at a time. Don't dump in a bunch of water—we want that concentrated pumpkin goodness!
If you don't have a blender, you can mash it extremely well and push it through a fine sieve.
Nutrition Facts
Per serving125 calories
Calories from
- Protein 11%
- Carbs 89%
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Fat Low 0 g 0%
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Saturated Fat Low 0 g 0%
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Carbohydrates 25 g 8%
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Fiber High 5 g 20%
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Sugar 5 g 10%
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Protein 3 g 6%
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Cholesterol Low 0 mg 0%
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Sodium Low 5 mg 0%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
Notes
Kabocha is drier and starchier than canned American pumpkin, which is actually fantastic for baking—but it means the puree can sometimes be too thick.
For desserts, I would keep it thick.
For drinks, you can loosen it later with milk, cream, maple syrup, etc.
So I wouldn't add liquid to the whole batch.
A medium-ish kabocha (~1–1.5 kg whole) will probably give you around 500–800 g of usable flesh, depending on the squash.
❄️ FREEZING IT
You can put the puree into small freezer bags, flatten them, and freeze them flat. Then you can snap off exactly what you need.
OR freeze it in an ice cube tray.
Once frozen solid, transfer the cubes into a freezer bag.
It should keep nicely for around 3–6 months in the freezer, although it'll be best quality earlier.
For desserts, I would keep it thick.
For drinks, you can loosen it later with milk, cream, maple syrup, etc.
So I wouldn't add liquid to the whole batch.
A medium-ish kabocha (~1–1.5 kg whole) will probably give you around 500–800 g of usable flesh, depending on the squash.
❄️ FREEZING IT
You can put the puree into small freezer bags, flatten them, and freeze them flat. Then you can snap off exactly what you need.
OR freeze it in an ice cube tray.
Once frozen solid, transfer the cubes into a freezer bag.
It should keep nicely for around 3–6 months in the freezer, although it'll be best quality earlier.
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