Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, rich and thick kabocha squash pudding easy to make in a microwave. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Amongst the many squash varieties, kabocha probably tastes the sweetest. Its rich texture and flavor is akin When picking out the perfect kabocha squash, the two most important factors to consider are color I had not cooked kabocha in a while and made a mess as well as getting a cut on my finger…. Kabocha squash is a very easy Instant Pot recipe that makes cooking a whole unpeeled Kabocha squash so simple The thick skin on many winter squash like kabocha squash, butternut squash, and acorn squash is You can substitute Kabocha squash in a recipe for any other mashed squash.

Rich and Thick Kabocha Squash Pudding Easy to Make in a Microwave is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Rich and Thick Kabocha Squash Pudding Easy to Make in a Microwave is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook rich and thick kabocha squash pudding easy to make in a microwave using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Rich and Thick Kabocha Squash Pudding Easy to Make in a Microwave:

1. Take (Pudding mixture)
2. Make ready 400 grams Kabocha squash
3. Prepare 200 ml Milk
4. Get 50 grams Sugar
5. Take 2 tbsp Honey
6. Prepare 1 few shakes Cinnamon
7. Take 2 or 3 drops Vanilla extract
8. Take 50 ml ☆Water
9. Take 5 grams ☆Gelatin
10. Take (Caramel sauce)
11. Make ready 4 tsp ★Sugar
12. Prepare 1 tsp ★Water
13. Prepare 3 tsp Water or hot water

Cauliflower and pumpkin are common ingredients used to make traditional cream sauces vegan, but kabocha might become your new favorite. Puréed with nondairy milk and nutritional yeast, it's rich and silky. Kabocha is a Japanese squash that has a sweet flavor and velvety texture. You can bake the squash with a minimal amount of ingredients.

Steps to make Rich and Thick Kabocha Squash Pudding Easy to Make in a Microwave:

1. Combine the ☆ ingredients, and soak the gelatin in water.
2. Cut the kabocha squash into small pieces, and place in a silicone steamer or a heatproof dish, then microwave to soften.
3. Transfer the softened kabocha squash into a bowl, and mash. (When you want to strain really well, use a blender. I didn't use it this time.)
4. Add sugar and honey to the milk, microwave briefly, then mix well.
5. Add the Step 3 kabocha squash to Step 4, and mix. Sprinkle cinnamon and vanilla extract.
6. Add the Step 1 gelatin to the bowl, and mix. If the gelatin is hard, microwave for a few seconds, then add to the bowl.
7. Pour the mixture into the cups, and harden in the fridge.
8. Now make the caramel sauce. Since you will pour it on top, the sauce is made thin. Add the ★ ingredients in a heatproof dish, and microwave for about 5 minutes.
9. When the mixture browns, add the water (hot water), and mix. Add 1 teaspoon first, then add the remaining. Please be careful because it splatters.
10. When the pudding mixture has almost hardened, pour the caramel sauce on top.

Mix all of the dry ingredients in a bowl until they are well incorporated. It has less water content than other squash which makes kabocha easier to cook with oils and prepare in a variety of ways. Winter squash varieties, like kabocha, make hearty, thick soups. Enjoy this tasty roasted stuffed kabocha squash recipe this holiday season. Everyone can enjoy this delicious dish.

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