How To Make Homemade Kabocha Squash Puree

Making kabocha squash puree from scratch is very easy.  I learned to bake the kabocha squash for baby food. This squash puree can also be used in baking or making pancakes, cakes, muffins.

INGREDIENTS:

• 3 pounds Kabocha Squash

How to Make it:

• Preheat convection oven to 350 degrees F.

• Wash the squash, then cut the squash from stem to end. Do not cut through the stem though, as it is tough to cut.

• Remove the seeds from the squash.

• On a baking tray, place cut-side down on the baking sheet.

• Bake squash for 35-40 minutes at 350 degrees F.

• Once done, remove from the oven and let it cool down.

• Scoop out the flesh using a spoon.

•  Using a food processor, puree squash for 3-5 minutes or until desired consistency is achieved.

TOOLS NEEDED:

• Food processor or blender

TIPS:

• I recommend using the food processor than a blender to puree the squash, especially if you are going to use it for baking.

• If you use the blender, the blades might get stuck. If you make the squash puree for baby food, adding water might help.

Recipe

How To Make Homemade Kabocha Squash Puree

Making kabocha squash puree from scratch is very easy. I learned to bake the kabocha squash for baby food. This squash puree can also be be used in baking or making pancakes, cakes, muffins.

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Cuisine: American

Course: Vegetables

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 cups

Calories: 154kcal

Author: Adelyn

Equipment

• Food processor or blender

Ingredients

• ▢ 3 pounds Kabocha Squash

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Instructions

• Preheat convection oven to 350 degrees F.
• Wash the squash, then cut the squash from stem to end. Do not cut through the stem though, as it is tough to cut.
• Remove the seeds from the squash.
• On a baking tray, place cut-side down on the baking sheet.
• Bake squash for 35-40 minutes at 350 degrees F.
• Once done, remove from the oven and let it cool down.
• Scoop out the flesh using a spoon.
• Using a food processor, puree squash for 3-5 minutes or until desired consistency is achieved.

Nutrition

Calories: 154kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 1588mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6201IU | Vitamin C: 56mg | Calcium: 127mg | Iron: 3mg

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