Ingredients
400 grams Kabocha squash
100 grams Sugar
1/2 tsp Salt
1 dash or Vanilla extract
1 tsp Cinnamon
Method
Sources
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Recipe1M+
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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remove the seeds from the kabocha squash and wrap in cling film. microwave for 5 minutes at 500w . if it's still hard, microwave some more. remove the green peel and mash the kabocha squash. put the cooked kabocha squash in a heat-resistant bowl and add sugar and salt. mix together well, and then microwave for 1 minute. take it out and mix it 4~5 times. once it reaches your desired consistency, it's ready! it's also yummy if you mix in vanilla extract or cinnamon.