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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.
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course:
Vegetables
Cuisine:
American
Servings:
3
cups
Calories:
154
kcal
Author:
Adelyn
Equipment
Food processor or blender
Ingredients
3
pounds
Kabocha Squash
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:
154
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
18
mg
|
Potassium:
1588
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
6201
IU
|
Vitamin C:
56
mg
|
Calcium:
127
mg
|
Iron:
3
mg