How to Prepare Tasty Kabocha Squash & Chocolate Pound Cake

Kabocha Squash & Chocolate Pound Cake. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Toss the squash in olive oil or coconut oil, season lightly with.

It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. Kabocha (/ k ə ˈ b oʊ tʃ ə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. You can cook Kabocha Squash & Chocolate Pound Cake using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Kabocha Squash & Chocolate Pound Cake

1. It's of Cake flour.
2. It's of Unsalted butter.
3. You need of Granulated sugar.
4. Prepare of Eggs.
5. It's of Baking powder.
6. It's of Kabocha squash.
7. You need of Milk chocolate.
8. You need of as topping if you like Pumpkin seeds.

In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes. Many of the kabocha in the market are kuri kabocha, a type created. Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside. You'll find that it's a very sweet squash and has a slightly dry texture.

Kabocha Squash & Chocolate Pound Cake instructions

1. Combine the cake flour and baking powder, and sift together. Bring the butter and eggs to room temperature..
2. Peel the kabocha squash and remove seeds, then chop into very small pieces. Microwave for 2 minutes several times, and mash with a rolling pin..
3. Repeat this until the kabocha squash becomes soft. I did it 4 times..
4. Finely chop the chocolate..
5. Place the butter in a bowl, and mix with a whisk. Add the granulated sugar into 2 batches, and mix..
6. Add the eggs one by one and mix well..
7. Add the mashed kabocha squash and mix some more..
8. Add the cake flour and whisk until the batter is no longer floury..
9. Add the chocolate and blend until the mixture is no longer floury. *Don't mix too much..
10. It should look like this..
11. Grease the pan with margarine or butter, and pour the mixture into the pan. Drop it onto the table to remove air bubbles..
12. Bake in the oven for 28 minutes at 180°C. (Please check the colour.).
13. And you're done..

Try swapping it into recipes that call for pumpkin, butternut squash, or acorn squash. To get you started, we've rounded up the best ways to cook with kabocha squash. Japanese kabocha squash is a staple vegetable in Japanese cuisine whose flesh is similar in color and sweetness to a pumpkin. In fact, it is sometimes called Japanese pumpkin. Its outer appearance, however, is completely different from a pumpkin, with a jade-green rind streaked with a lighter green.