My Kabocha Squash Paste

My Kabocha Squash Paste

As long as I have this paste (or cream) on hand, I can make sweets or bread that highlight the sweetness and color of kabocha squash. If you freeze it, you can make kabocha squash recipes any time you like!

Ingredients: easy to make amount

Kabocha squash (kuri kabocha squash if possible)
300 g peeled
20 to 50 g (depending on how sweet the kabocha squash is)
■Butter or margarine (unsalted)
20 g
20 g
Cinnamon powder
2 to 3 shakes, optional
about 1 teaspoon


1. I used Ebisu variety kabocha squash. Use a kabocha squash which has a clear delineation between the skin and the flesh, and has plump, moist seeds!
2. Take the seeds out of the kabocha squash, peel and cut into bite-sized pieces. Steam until a bamboo skewer goes through easily. You can microwave or cook in a pressure cooker instead.
3. Put the kabocha squash in a bowl while it's still hot and add the ■ ingredients. Mash it up with a fork or a potato masher, and mix well.
4. Add cinnamon to taste. Adjust the consistency of the kabocha squash with milk. It will become a bit stiffer when cool. Aim for the consistency of thick custard cream.
5. Pass the purée through a sieve. When you mash the kabocha squash, a few lumps can remain since it will smooth out when sieved.
6. To freeze, divide into 100 g portions and wrap with plastic wrap. Put the wrapped portions in thick plastic or ziploc bags, and freeze.
7. I kept the purée fat free so that I could use it in a kabocha squash chiffon cake. If you are going to use it as a filling for buns etc., warm it up in the microwave and stir in some butter.
8. I use this paste for kabocha squash chiffon cake, kabocha squash Mont Blanc cakes, kabocha squash pie, kabocha squash bread, and buns stuffed with kabocha squash cream.

Story Behind this Recipe

I wanted to stock up on this when kuri kabocha squash was in season. If you freeze the paste you can use it any time you like. I used ingredients that I had on hand.