Recipe of Homemade For Halloween! Warm and Cozy Kabocha Squash Pound Cake

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, for halloween! warm and cozy kabocha squash pound cake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Kabocha Squash Gnocchi - Tiny Urban Kitchen. Kabocha has peaked my interesting lately. There's been a lot of blog posts about kabocha squash - from No Recipe's award winning kabocha pumpkin cream cake to Gourmet Fury's Canadian Chimichurri Pork Cheeks with Kabocha Parsnip Puree. Kabocha squash is a green Japanese pumpkin that is available year-round.

For Halloween! Warm and Cozy Kabocha Squash Pound Cake is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. For Halloween! Warm and Cozy Kabocha Squash Pound Cake is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have for halloween! warm and cozy kabocha squash pound cake using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make For Halloween! Warm and Cozy Kabocha Squash Pound Cake:

1. Get 100 grams Butter
2. Make ready 100 grams Powdered sugar
3. Make ready 1/6 Kabocha squash
4. Make ready 100 grams Egg
5. Get 1 dash Vanilla oil
6. Make ready 110 grams White flour
7. Get 2/3 tsp Baking powder
8. Prepare 1 dash Salt
9. Prepare 1 Kabocha seeds

If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. If not, let us introduce you. The Best Kabocha Squash Recipes on Yummly Get these exclusive recipes with a subscription to Yummly Pro.

Steps to make For Halloween! Warm and Cozy Kabocha Squash Pound Cake:

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 Best Kabocha Squash Recipes on Yummly Get these exclusive recipes with a subscription to Yummly Pro. Squash bowls are infinitely superior to regular bowls, especially when they're filled with this vegan and Paleo-friendly roasted vegetable medley. This tender Steamed Kabocha Cake is made with light and fluffy kabocha squash, raisins, and This Pineapple Pound Cake is made with pineapple puree for a finer and smoother textured… This pretty Nectarine and Blueberry Upside Down Cake is super moist, tender, and delicious. Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge.

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