Prepare kabocha-
Preheat oven to 400 degrees. Line a baking pan
with non-stick foil. If the skin is too tough to
cut, place kabocha in the microwave for 1 to 2
minutes. Cut the squash in half.
Spoon out all the seeds. You can cut or peel the
skin off before baking, but I found it easier to
peel after baking. Do whatever you prefer. Cut
the squash into wedges. Lay the wedges on the
prepared pan. Spray the wedges with non-stick
cooking spray. Bake for 30 minutes. Flip the
squash over. Spray with cooking spray. Bake for
10 to 15 minutes or until it is cooked. Let
cool.
Once cooled, peel or cut off the skin with a
knife. Normally I eat the skin when roasting but
for this particular recipe, I like to remove the
skin for a smoother richer taste.
Measure out 2 cups of cooked squash, without the
skin. Use the rest of the squash for another
time.
To make pies-
Preheat oven to 425 degrees. Spray 4 ramekins
with non-stick cooking spray. Add 2 cups of
squash, without the skin, and the rest of the
ingredients, except walnuts to the blender.
Blend until smooth. Pour mixture into ramekins.
Bake for 15 minutes.
Reduce heat to 350 degrees. Remove ramekins from
oven and evenly distribute the walnuts on top of
each ramekin. Bake for an additional 25 minutes.
Makes 4 servings-
each serving is 1 green, 1 condiment, and 1
optional snack
Originally Submitted
10/30/2018
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