Kabocha Pudding Cake

Kabocha Pudding Cake

Anybody else completely stressed? I am. Which I really hate. I love the holidays and being overwhelmed by projects, the messy house, Thanksgiving is simply making me sad. The fact that I got in a small car accident last night doesn't help the situation at all. But that being said, come this afternoon I am calling it quits. Shutting down the computer, ignoring my work, and focusing on this holiday. And I hope you all can do the same. 

I am sharing with you this new recipe that was inspired from here. I think Kabocha squash is the new butternut squash. I love the simplicity of this recipe. The flavor is rich and full of spices. And they make the best little breakfast with coffee. 

Here are a few other great recipes for Thanksgiving:

Blood Orange Gin + Tonic with Infused Rosemary Syrup 
Pear Shrub 
Beet Balsamic Shrub with Whiskey 
Boulevardier Cocktail

Roasted Carrots with Chimichurri Sauce    
Roasted Brussels Sprouts with Pecorino and Pecans

Asian Pear Salad with Roasted Beets + Figs
oasted Grapes, Arugula Green Olive Quinoa Salad with Balsamic Reduction

Dry-Brined Turkey

Pomegranate Cranberry Relish with Mint       
Celery Root Stuffing 
Super Veggie Sage Stuffing with Brussels Broccoli and Kale
Mushroom and Mash
Caramelized Butternut Squash with Sage Hazelnut Pesto           

Kabocha Pudding Cake
Kabocha Pudding Cake

Kabocha Pudding Cake
makes 4

Kabocha Puree
1 kabocha squash
1 teaspoon olive oil
pinch of salt

Preheat the oven to 400 degrees. Halve the squash, remove the stem, and scoop out the seeds. Place the 2 halves onto a baking sheet and rub with olive oil and a pinch of salt. Place the squash cut side down, add 3 tablespoons of water and cover with foil. Bake for 60 minutes. Remove and let cool. Simply scoop out the squash, it will practically be pureed for you. However, you can run it through your food processor for an even smoother texture. 

Kabocha Pudding Cake
1 1/2 cups kabocha puree
1 cup heavy cream
2 tablespoons of flour
3 eggs
1/2 cup brown sugar
1 tablespoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt

In a medium sauce pan, whisk together the flour and 1/4 cup of the heavy cream over medium-low heat. Keep mixing until it begins to bubble then add the remaining heavy cream. Keep whisking for 5 minutes until thick and bubbly. Turn off the heat and set aside. 

Mix together the kabocha puree and eggs in a medium bowl, add the sugar, ginger, cinnamon, nutmeg and sea salt. Slowly add in the cream mixture whisking as you pour. 

Grease 4 ramekins with cooking spray or melted butter. Divide the mixture into the 4 ramekins. Place on a baking sheet and bake for 35-45 minutes. You want a small circle in the center that has not yet set, about 1 inch. 

Allow to cool before serving. 

Ashley Martikabocha, squash, pudding, cake