It’s fall! and everyone is cooking up orange pumpkins in their kitchen but I am in my corner cooking kabocha squashes and Korean sweet potatoes. I love these two ingredients all year round but they are the star in the cold months. I’ve been experimenting here and there with these two and today’s star is kabocha squash. It has a deep-green skin and an intense yellow-orange center. They are usually smaller than the American pumpkin being around 2-3 pounds and a bit shorter and fatter in shape. When steamed or roasted the inside will become moist and fluffy with a sweet flavor. Kabochas, also known as danhobak in Korean translates directly to kabocha , is found abundantly in both sweet and savory dishes. Sometimes I like to just steam them in the microwave and enjoy them skin on as a snack. According to wikipedia, the most reliable source on the internet ;), this little squash is also packed with iron, vitamin C, potassium and much more. So why not give it a try?
Pound Cake Ingredients
- 6-7 Tbsp (100 g) mashed kabocha
- 1/2 cup (100 g) cubed kabocha
- 7 Tbsp (100 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/16 tsp (pinch) salt
- 3 eggs
- 1 tsp vanilla extract
- 1 2/3 cup (200 g) cake flour
- 1 tsp baking powder
- 6 2/3 Tbsp (100 g) heavy or whipping cream
- 2 1/4 Tbsp (27 g) sugar
- 3 1/3 Tbsp (40 g) water
- 9-12 slices kabocha
1. Preheat the oven to 340 degrees F.