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Kabocha Squash Cashew Pudding

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Kabocha Squash Cashew Pudding

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 – 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

Kabocha Squash Cashew Pudding

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.

Kabocha Squash Cashew Pudding is:

  • Vegan (dairy-free)
  • Gluten-free
  • Soy-free
  • Grain-free
  • Quick and easy to make
  • High in fiber
  • Creamy and delicious
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Kabocha Squash Cashew Pudding

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Kabocha Squash Cashew Pudding

Kabocha Squash Cashew Pudding

Nensi Beram
Kabocha Squash Cashew Pudding is rich, creamy, packed with wholesome ingredients, and comes together in just a few minutes.
Prep Time 10 minutes
Cuisine Gluten-free, Vegan
Servings 2
Calories 491 kcal

Ingredients
  

Kabocha squash orange pudding

  • 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

Instructions
 

Kabocha squash cashew pudding

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

Serving suggestion

  • Serve in jars, top with coconut whipped cream or coconut yogurt, and garnish with red currants.
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
Kabocha Squash Cashew Pudding
Amount per Serving
Calories
491
% Daily Value*
Fat
 
25
g
38
%
Sodium
 
41
mg
2
%
Carbohydrates
 
62
g
21
%
Fiber
 
6
g
25
%
Sugar
 
38
g
42
%
Protein
 
11
g
22
%

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

Keyword cashew pumpkin dessert, kabocha squash recipes, pumpkin pudding

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