How to cook Kabocha squash + make pumpkin puree
This recipe will show you how to roast a whole kabocha squash in the oven to make kabocha pumpkin puree to use in many delicious pumpkin recipes such as pumpkin pie, pumpkin cupcakes, and pumpkin dog treats.
Servings: 4 cups
Equipment
Ingredients
- 1 Kabocha squash ~4 lbs
Instructions
- Preheat the oven to 375°F.
- Wash the kabocha well, dry, and pierce with a paring knife all around.
- Place the kabocha on a baking sheet and roast in the middle of the oven for 1.5 hours until a knife goes through easily when pierced.
- Remove from the oven and cut in half with a sharp knife. Make sure to use oven mitts to handle the kabocha since it will be very hot.
- Scoop out and discard the seeds, then scoop out the flesh with a large spoon. It should come out pretty easily. If not, you can roast the kabocha longer until soft.
- Purée the kabocha flesh in a food processor. Add 1-2 tablespoons of water as needed to make it easier to purée.
- Let cool and store in an airtight container in the refrigerator or freezer. Use in any recipe that calls for pumpkin purée.
Notes
- Depending on the size of your kabocha, the roasting time may be a little shorter or longer.
- To avoid handling the hot kabocha straight from the oven, you could let it cool before cutting it open.
- If the flesh cannot be scooped out easily with a spoon, you may not have roasted it long enough. Simply place both halves back on the baking sheet, and back into the oven. Roast until the flesh is soft.
- A 4lbs kabocha squash will yield about 4 cups of purée.
Nutrition
Serving: 227g | Calories: 84kcal
