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. Roasting time will be longer for larger size pumpkin.
- 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. Or let it cool before cutting.
- Scoop out and discard the seeds, then scoop out the flesh with a large spoon. It should come out pretty easily. If not, place both halves back on the baking sheet, and back into the oven, 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
- Yield: A 4-lbs kabocha squash will yield about 4 cups of purée.
- Storage: store kabocha puree in an airtight container in the refrigerator for up to a week or freezer for up to 3 months.
- Tips for freezing: When freezing pumpkin purée, divide it into ½ cup to 1 cup portions, or freeze it in an ice cube tray so you can defrost just enough for a recipe you’re planning to bake.
Nutrition
Serving: 227g | Calories: 84kcal
