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My Kabocha Squash Paste
My Kabocha Squash Paste

Before you jump to My Kabocha Squash Paste recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

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Cold water fish are good if you would like to feel happier. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3s and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s true: eating a tuna fish sandwich can basically help you fight back depression.

So you see, you don’t need to eat junk food or foods that are not good for you so you can feel better! Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to my kabocha squash paste recipe. To make my kabocha squash paste you only need 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare My Kabocha Squash Paste:
  1. Get 300 grams peeled Kabocha squash (kuri kabocha squash if possible)
  2. Get 20 to 50 grams ■Sugar
  3. Prepare 20 grams ■Butter or margarine (unsalted)
  4. Use 20 grams ■Honey
  5. Take 2 to 3 shakes, optional Cinnamon powder
  6. Provide 1 tsp Milk
Steps to make My Kabocha Squash Paste:
  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.

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