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Kabocha Pudding with a Whole Squash

Kabocha Pudding with a Whole Squash

This delicious pudding uses a whole kabocha squash.

Ingredients: uses 1 kabocha squash

Kabocha squash (Japanese pumpkin)
1
Sugar
12 g
Milk
220 g
Gelatin
5 g

Steps

1. Microwave the squash, hollow it out, and remove the seeds.
2. Dissolve the sugar in warm milk. Combine with the kabocha flesh, and blend in a blender.
3. Add gelatin and pour the mixture into the hollow kabocha. Chill in the fridge to harden, and serve.

Story Behind this Recipe

I received lots of kabocha squash as a gift.