Orange Kabocha Squash Pudding
Prep time
Cook time
Total time
Author: Zesty Paleo
Serves: 4
Ingredients
- 1 small kabocha squash*
- ¼ cup maple syrup or honey
- ⅓ cup orange juice
- 1 tablespoon orange zest
- 1 cup coconut milk
- 1 tablespoon arrowroot starch+3 tablespoons orange juice
- 1 teaspoon coconut oil, for greasing
- For gelatin egg:
- 1 tablespoon gelatin powder
- 1 tablespoon lukewarm water
- 2 tablespoons hot water
Instructions
- Preheat the oven to 400F.
- Prepare the “bain marie” by half-filling a baking dish with water and placing it on the lower rack.
- Proceed by cutting the kabocha squash in half with a big knife. Scoop out the seeds, arrange the cut-side down on the baking sheet lined with a greased parchment paper and place it on the middle rack of the oven. Roast the squash for 40 minutes or until tender. Once the squash is cooked, remove it from the oven and let it cool until safe to handle. Scoop out 2 cups of its flesh and set aside. **
- In a medium size saucepan combine the maple syrup, orange juice and orange zest, bring to a boil, reduce the heat and simmer for 5 minutes.
- Sir in the coconut milk and kabocha squash puree and simmer while stirring from time to time. Taste for sweetness and adjust if needed.
- In a small bowl whisk together one tablespoon of the arrowroot starch with 3 tablespoons of orange juice. When the coconut-kabocha preparation is about to boil, stir in the arrowroot-orange mixture, remove the saucepan from the heat and pour the future pudding to the blender.
- Prepare the gelatin egg by mixing one tablespoon of gelatin powder with 1 tablespoon of lukewarm water, add 2 tablespoons of hot water and whisk vigorously until dissolved. Add the gelatin egg to the blender and blend everything until very smooth.
- Pour the pudding into individual serving bowls or ramekins and let it cool to a room temperature before transferring to the fridge. Once in the fridge let the pudding sit for at least one hour to allow it to set in.***
- Serve and enjoy!
Notes
*It roughly corresponds to 2 cups of puree. For larger portions use medium size kabocha squash that roughly corresponds to 4 cups of puree.
**You can puree the kabocha squash in a food processor before adding to the recipe or use a ready-made puree (pumpkin, butternut squash or sweet potato puree all work great).
***It is a good idea to cover the pudding with a plastic wrap in order to prevent it from drying up.
Variations: Use meyer lemon or ordinary lemon instead of the orange. Besides, you can easily convert this orange kabocha squash pudding into panna cotta by reducing the amount of gelatin by half.
**You can puree the kabocha squash in a food processor before adding to the recipe or use a ready-made puree (pumpkin, butternut squash or sweet potato puree all work great).
***It is a good idea to cover the pudding with a plastic wrap in order to prevent it from drying up.
Variations: Use meyer lemon or ordinary lemon instead of the orange. Besides, you can easily convert this orange kabocha squash pudding into panna cotta by reducing the amount of gelatin by half.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-orange-kabocha-squash-pudding/