Recipe: Appetizing For Halloween! Warm and Cozy Kabocha Squash Pound Cake

For Halloween! Warm and Cozy Kabocha Squash Pound Cake. Warm and Cozy Kabocha Squash Pound Cake. I was pondering what to make for Halloween this year. I wanted to eat something sweet that had the pretty color of kabocha squash, so I thought this up.

STIR flour with cinnamon, ginger, baking powder and salt in a medium bowl. BEAT granulated sugar with butter in a medium bowl, using an electric mixer. Japanese kabocha squash is one of the most flavorful pumpkins on the market, but its thick rind makes it tricky to cut up. You can have For Halloween! Warm and Cozy Kabocha Squash Pound Cake using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of For Halloween! Warm and Cozy Kabocha Squash Pound Cake

1. Prepare of Butter.
2. It's of Powdered sugar.
3. You need of Kabocha squash.
4. It's of Egg.
5. It's of Vanilla oil.
6. It's of White flour.
7. You need of Baking powder.
8. It's of Salt.
9. It's of Kabocha seeds.

Get tips for cutting and prepping kabocha, then tackle this satisfying autumn soup. Roasted acorn squash, spaghetti squash, and butternut squash team up in this aromatic soup. Fall's Hottest Pairing: Squash Dishes + Hard Cider. A hearty, but healthier squash soup made with creamy kabocha squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth.

For Halloween! Warm and Cozy Kabocha Squash Pound Cake step by step

1. Remove the seeds, cut half of the kabocha squash (about 100g) into cubes, place into a microwave-safe bowl, cover with plastic wrap, and microwave. Cook at 500W for 1.5-2 minutes..
2. Cut the remaining half into 3cm pieces, and microwave just like the kabocha from Step 1. Microwave at 500W for 4 minutes. They are done once you can pierce them through with a toothpick. Remove the rind, and mash into a paste. Tip: It is hot, so be careful..
3. Line a pan with parchment paper (You can also use copy machine paper.) Preheat the oven to 340F/170C..
4. Once the kabocha has cooled, add the butter and salt to a bowl and whisk with an egg beater until smooth. Add in the sugar in 3 batches..
5. After completely mixing in the sugar, whip the mixture until it turns completely white. Add in the mashed kabocha and mix..
6. Whisk the eggs and add the vanilla oil. Add the eggs, one tablespoonful at a time, to the mixture from step 5, mixing well. Tip: Add in the next spoonful of egg after mixing well enough that the mixture looks like it did before the previous egg was added..
7. Sift the flour and baking powder into the bowl. Mix it together with a rubber spatula, using short, light strokes as if you're cutting the mixture. Stop after you are no longer able to see the flour..
8. Add the kabocha squash from Step 1 that was cut into cubes. Gently fold it in so as not to smash the kabocha. Make sure not to over-mix..
9. Pour it into the pan. Top with kabocha squash seeds to taste..
10. Bake in an oven preheated to 170C for 45-50 minutes. After cooking for 15 minutes, make a cut down the center of the loaf..
11. Once it has all plumped up and the opening in the middle springs back up when lightly pressed on, it is done..

The soup is topped with fresh scallions and cilantro. Serve with jasmine rice and a small bowl of fish sauce and chopped Thai chiles. Home cook bArdicMelodYs suggests spooning it over French toast, too. Hope you enjoy this recipe, and try making hobakjuk with whatever squash is available to you! It's just a few simple ingredients, but they will make you and your family feel warm and cozy!