Name: Kabocha Squash Cashew Pudding
Prep time: 10 min
Ingredients: 300 g Kabocha squash puree; 100 g cashews (soak in water at room temperature for at least 4 hours.); 50 ml orange or lemon juice; 80 ml maple syrup; 1/3 teaspoon pumpkin spice mix; 60-100 ml light coconut milk (or until you reach the desired consistency)

Quick and easy fall dessert

Kabocha Squash Cashew Pudding is rich, creamy, and packed with wholesome ingredients. This recipe combines Kabocha squash puree, cashews, orange/lemon juice, light coconut milk, and pumpkin spice mix. It is sweetened with maple syrup and it comes together in just a few minutes.

Dietary requirements: vegan (dairy-free), gluten-free, high in fiber, grain-free, and soy-free.

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.

Kabocha squash puree (see How to make Kabocha squash puree)
Cashews
Orange or lemon juice
Pumpkin or gingerbread spice mix
Maple syrup
Light coconut milk

Kabocha squash – a versatile japanese pumpkin

Have you tried this bright-orange flesh Japanese pumpkin yet? Kabocha squash has a rich texture and flavor that is almost similar to a sweet potato and a pumpkin combined.

In terms of nutrition, it has quite a lot to offer:

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.
The skin is edible and an excellent source of fiber.

Nutrition facts

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 make it

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

SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

Step 1

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

Step 2

Serve in jars, top with coconut whipped cream or coconut yogurt, and garnish with red currants.

Tips and how-tos

Kabocha squash: Butternut squash is an excellent alternative to Kabocha.

Maple syrup: If you prefer, replace it with agave syrup.

Pumpkin spice mix: If you don’t like it, add gingerbread spice mix or cinnamon powder instead.

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 40-55 minutes (depending on the size) or until the squash is fork-tender and browned in places.
Check at 40 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.

How to make Kabocha squash puree

Place the skinless squash flesh in a blender or food processor.
Process for 30 seconds to one minute, or until smooth and silky. You may need to scrape the sides down a time or two to get all of the squash pureed.