Recipe: Appetizing Kabocha Squash Cookies for Halloween

Recipe: Appetizing Kabocha Squash Cookies for Halloween Delicious, fresh and tasty.

Kabocha Squash Cookies for Halloween. Here is how you cook that. Add the steamed and softened kabocha squash flesh to a bowl and mash. Add the powdered ingredients and mix well.

I made these for Halloween this year.

Make the cookie dough as firm and thick as you like.

You can adjust the firmness by tweaking the amounts of water and flour used.

You can have Kabocha Squash Cookies for Halloween using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Cookies for Halloween

1. You need 100 grams of Kabocha squash (steamed flesh).

2. It’s 150 grams of - Whole wheat flour (or wheat flour and cake flour).

3. You need 2 tbsp of Maple syrup (or agave nectar).

4. Prepare 2 tbsp of Canola oil.

5. You need 30 grams of Finely grated coconut (if you have it) or almond flour.

Feel free to adjust the amount of oil and syrup.

Line a baking sheet with foil and cut the squash in half lengthwise.

Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform.

I decided to make this Halloween Kabocha Cheesecake and made sure that it was gluten and sugar-free!

Kabocha Squash Cookies for Halloween instructions

1. Add the steamed and softened kabocha squash flesh to a bowl and mash. Add the powdered ingredients and mix well..

2. Add the canola oil and maple syrup and gather the dough into a loose ball..

3. Lay out some cling film on a surface and roll the dough out on top until about 5 mm thick..

4. Chill the dough in the freezer for a little while and then cut out with cookie cutters. Or just cut into pieces, or feel free to use your hands to shape the cookies as well..

5. Bake these cookies at 160℃ for 20 minutes. Please adjust the baking time according to the type of oven and thickness of the cookies..

6. These are great for alloween. Feel free to make them whenever you like if you have some kabocha squash lying around..

I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses.

You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in savoury dish and so on..

This kabocha tempura recipe is often included in the assorted tempura platters that are found on the menu of Japanese restaurants.

The kabocha is sliced thin and coated in a light tempura batter and deep-fried to crisp perfection.

How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin.