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The ingredients needed to cook Kabocha Squash Sweets for Halloween:
- You need 250 grams Kabocha squash
- Take 100 ml Milk
- Get 50 grams Butter
- Prepare 60 grams Sugar
- You need 2 Eggs
- Provide 20 grams Cake flour
- Get 6 grams Baking powder
Instructions to make Kabocha Squash Sweets for Halloween:
- Chop the kabocha squash (about 450 g with the skin and inside) into pieces, and remove the insides. Place in a heatproof dish (covered with plastic wrap), and microwave for about 5 minutes.
- Remove the skin using a spoon, and blend with milk in a food processor.
- Add the butter, sugar, and eggs to Step 2, and mix well in the food processor to make it creamy.
- Combine the cake flour and baking power, and sift.
- Pour the batter into the cake pan lined with parchment paper. Bake in the oven preheated to 180℃ for 30 minutes.
- The pie dish, which is 20 cm in diameter and 3.5 cm in depth with the same amount of ingredients, was also a perfect size.
Simple, light and satisfying, tender kabocha squash is a perfect vegetable to finish off a classic congee rice and ginger porridge. Sweet roasted winter squash makes a fantastic base for a healthy dip. Here, the F&W Test Kitchen gives it an Indian spin by adding curry, as well as fresh. It's creamy, ultra-sweet and doesn't need peeling. Kabocha Squash Buttermilk Pie with a Crème Fraîche Swirl.
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