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Creamy Kabocha Squash Pudding

by Nensi Beram
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Creamy Kabocha Squash Pudding

EASY DAIRY-FREE PUDDING RECIPE

I discovered Kabocha squash quite recently and it has quickly become one of my favorite of all the winter squashes. I love its bright orange color and its sweet and slightly nutty taste. It has such an amazing texture so the first thing that came into my mind was to make a pudding.

This pudding has only 5 ingredients and it’s super easy to make. It’s vegan (dairy-free), gluten-free, and soy-free. Instead of gingerbread spice mix, feel free to add cinnamon, a touch of cardamom, or even a touch of ginger.

Note: If you plan on using squash puree, you can roast the squash the day before so that it’s ready when you need it.

If you are more into savory desserts, check out this delicious and creamy Roasted Squash and Lentil Soup.

For more healthy pudding recipes, visit the link below: 

6 easy plant-based pudding recipes >>

MEET THE INGREDIENTS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Roasted Kabocha squash (check How to roast Kabocha squash)
  • Coconut cream
  • Rice milk (or any other plant-based alternative)
  • Gingerbread spice mix
  • Agave or maple syrup

Creamy Kabocha Squash Pudding

VERSATILE JAPANESE PUMPKIN

Kabocha squash, also known as Japanese pumpkin, has a bright orange color and a texture similar to sweet potatoes. The flavor is rich, sweet, and slightly nutty.

It is an excellent source of vitamin A (it provides almost 300% of the daily value for a 2,000-calorie diet). It also a good source of vitamin C and provides small amounts of iron, calcium, some B vitamins, potassium, and magnesium.

Even though kabocha is naturally sweet, it is pretty low-carb and keto-friendly. It’s certainly a great addition to a healthy diet. It’s great for roasting, stuffing, pureeing, baking, steaming, and more. It works well as a substitution in recipes that call for pumpkin or sweet potatoes.

The skin is edible and an excellent source of fiber.

1 cup (245g) of cooked kabocha squash contains approximately:

Calories: 49
Fat: 0.2
Carbs: 12
Protein: 1.8
Dietary fiber: 2.7

HOW TO CUT IT

Wash Kabocha squash well and pat it dry with a dishtowel. Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end. Push the halves apart with your hands. Using a spoon, scoop out the seeds and stringy flesh.

HOW TO STORE IT

Store kabocha at room temperature in a cool, dry, and dark place for up to 1 month.

HOW TO MAKE CREAMY KABOCHA SQUASH PUDDING

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

STEP 1

Place all the ingredients into a high-speed blender and process briefly until smooth and creamy.

Note: If the coconut cream has a thinner consistency, start by adding 20 ml rice milk. Then add more, if needed, until you reach the desired consistency.

STEP 2

Serve in jars and top with coconut whipped cream or thick coconut yogurt and additional gingerbread spice mix if desired.

Creamy Kabocha Squash Pudding

TIPS AND HOW-TOS

Agave syrup: If you prefer, replace it with maple syrup.

Gingerbread spice mix: If you don’t like it, add cinnamon or a touch of cardamom instead.

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

HOW TO ROAST KABOCHA SQUASH

  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash Kabocha squash well and pat it dry with a dishtowel.
  • Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end.
  • Push the halves apart with your hands.
  • Using a spoon, scoop out the seeds and stringy flesh.
  • You can cut each half into 2 wedges (lengthwise).
  • Bake for 35-50 minutes (depending on the size) or until the squash is fork-tender and browned in places.
  • Check at 35 minutes by inserting a fork into the center. It should be soft. If not, return to the oven and check again in 10 minutes. Let it cool down a bit before peeling.
  • Scoop the flash with a large spoon (you’ll need approx. 200 g for the pudding).

Creamy Kabocha Squash Pudding

CREAMY KABOCHA SQUASH PUDDING IS:

  • Vegan
  • Gluten-free
  • Dairy-free
  • Soy-free
  • Quick and easy to make
  • Rich and creamy
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Creamy Kabocha Squash Pudding

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Creamy Kabocha Squash Pudding

Creamy Kabocha Squash Pudding

Nensi Beram
Creamy Kabocha squash pudding requires only 5 ingredients and it's super easy to make. The pudding is vegan (dairy-free), gluten-free, and soy-free.
Prep Time 10 minutes
Cuisine Gluten-free, Vegan
Servings 2
Calories 284 kcal

Ingredients
  

  • 200 g roasted Kabocha squash flesh
  • 100 g coconut cream
  • 20-100 ml rice milk or any other plant-based alternative
  • 1/3 teaspoon gingerbread spice mix or any spice you like
  • 50 ml agave or maple syrup

Instructions
 

  • Place all the ingredients into a high-speed blender and process briefly until smooth and creamy.
    Note: If the coconut cream has a thinner consistency, start by adding 20 ml rice milk. Then add more, if needed, until you reach the desired consistency.
  • Serve in jars and top with coconut whipped cream or thick coconut yogurt and additional gingerbread spice mix if desired.

Notes

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Creamy Kabocha Squash Pudding
Amount per Serving
Calories
284
% Daily Value*
Fat
 
18
g
28
%
Sodium
 
11
mg
0
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
20
g
22
%
Protein
 
3
g
6
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword dairy-free squash pudding, healthy pudding recipe, pumpkin pudding

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