A few days ago I roasted a Kabocha squash with the intention of making a soup; however, when I tasted the pulp it was so sweet, I decided to make a dessert instead. Because roasted kabocha is so creamy, it just seemed the perfect fit for a pudding. And thus, a sweet Kabocha pudding was born.
The main ingredients for this Kabocha pudding are squash pulp and almond milk. A little maple syrup is used as the sweetener and agar as the gelling agent. Because I used agar, the texture isn’t the same as pudding made with eggs and milk, but it is still very creamy and smooth. Bobby grabbed a pudding from the fridge thinking it was butterscotch. He took a couple of bites and then said “I have no idea what I’m eating, but it’s damn good!” Need I say more? 🙂
Because I only used 1 cup of pulp to make this pudding, I still had 2 cups left to make a small batch of Kabocha and Fennel Soup. A completely different use of the Kabocha and oh so good!
Sweet Kabocha Pudding
A sweet and creamy pudding made with spices and roasted kabocha squash puree’.
Prep and Cook Times include roasting the squash.
“*” See Kitchen Notes for more information or links to special ingredients.
- 1 cup cooked kabocha squash* pulp (Instructions below)
- 1 ¼ cup Vanilla Almond milk*
- 1/8 tsp. vanilla extract
- 3 Tbsp. maple syrup or to taste
- modest dash of ground cardamom*
- modest dash of ground cinnamon*
- ½ tsp. agar* (also called agar agar)
- Topping: Grated chocolate
- Preheat oven to 400° F.
- Cut the squash in half top to bottom. Leave in the seeds. Wipe the cut surfaces with olive oil.
- Line a sheet pan with aluminum foil. Place the squash on the foil cut side up and place in the oven. Bake for a 45 to 50 minutes until the squash is done. Test with a fork. If the fork goes through easily, it’s done.
- Remove from oven and let cool. Remove the seeds and strings using a fork. Discard.
Scoop all of the pulp to a large bowl. Measure out 1 cup of pulp for this recipe and save the rest for another recipe.
- Add 1 cup squash pulp, the almond milk and vanilla extract to a blender. Blend to smooth consistency.
- Transfer to sauce pan. Add maple syrup, cardamom, cinnamon, and agar. Stir to combine.
- Bring to a boil over low heat, stirring constantly.
- Once it boils, continue to stir for 1 minute. Remove from heat.
- Divide between 4 pudding cups. Once cool, refrigerate for at least 2 hours or overnight.
- Before serving, grate your choice of chocolate on top.
Kabocha Squash – Kabocha squash is sweeter than most winter squash and is definitely creamier. Because it is so sweet, 3 Tbsp. of maple syrup should be enough, but adjust to your taste. Once blended with the almond milk, it had the perfect consistency for pudding. As far as substituting another winter squash, I can’t think of one that is sweet enough for this particular recipe. I’m sure other squash could be used, but you would need to add more sweetener.
Almond Milk – You can substitute plain almond, soy or whole milk. With these substitutions, increase the vanilla extract to 1/4 tsp. Taste and adjust sweetness if needed.
Spices – Just a touch of cardamom and cinnamon is all that is needed to enhance the flavor of the Kabocha without overpowering it, so don’t be tempted to go over board, but as always, adjust to taste.
The agar – 1/2 tsp. was perfect. I got the idea of using agar from Sissi of With a Glass. Sissi has made some great little creams using agar and I’ve always wanted to give it a try. Now that I have, I know that I’ll be using it more and more for quick and easy, creamy desserts. Thanks Sissi!
Chocolate topping – Grated your favorite chocolate bar for the topping.
About agar (from With A Glass) – “Agar (agar-agar, “kanten” in Japanese) is a gelling agent very popular in Asia. Contrary to what one might think, this is not a gelatin substitute. It is prepared in a slightly different way and, most of all, gives different textures and consistencies. In Europe it is widely used in the food industry and is quite popular among vegetarians, since agar is produced from seaweed (not bones, like gelatin). Apart from gelling properties, agar has considerable health benefits. It helps digestion and is often consumed as a slimming diet booster.”
Click here for more Kabocha Squash recipes.
If you enjoy this Kabocha pudding, here are some other pudding recipes you might enjoy:
Made it with oatmilk and upped the maple syrup to 4 tbsp. Very tasty!
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This looks fantastic, MJ. It’s at the top of my list to try!!
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Bought a Kabocha today and plan on making this over the weekend. Have been wanting to make this for a long time. It looks so good!
what a delicious pudding – we make desserts from this or calabaza pumpkin often in the Caribbean
Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
What a clever idea to make this into a pudding. It looks delicious 🙂 If you don’t mind I wanted to invite you to come link up at Recipe Sharing Monday and share your favorite recipes. Have a super week. 🙂
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Delicious kabocha pudding MJ. I love creamy goodness, thanks for sharing with Hearth and soul blog hop.
Your pudding looks so beautiful in those lovely glasses with the chocolate on top! I love that it is made with squash. I’m not sure if we can get kobocha squash over here in the UK, but I sure am going to try! Thank you for sharing this post with the Hearth and Soul hop.
I love kabocha squash and have one sitting on my counter right now. It is amazingly sweet and delicious! What a lovely pudding you’ve made with it. Sounds like a dessert that I would totally enjoy. Also love the grated chocolate on the top. A delicious touch!
What a great idea!!!! I was sitting here trying to remember if I have had a Kabocha squash, now I am intrigued:-) Your pudding looks gorgeous, Hugs, Terra
This is a great idea! I adore kabocha squash, but had never thought to use it in pudding. I really want to try this, now. 😀
What a creative pudding! This is a great way to use squash! I’ll definitively have to give agar a try the next time I make a pudding.
Oh wow, I can practically taste this it looks SO good. And you adding chocolate shavings on top. I LOVE this combination! 😀 Your photos are fantastic. WOW!
I adore kabocha squash and think that this pudding looks absolutely wonderful! I really love cardamom, too – it’s one of my favorite flavors. I bet this is delicious!
A squash based pudding?! It must be delicious!
Great idea! 🙂
Happy Holydays, my friend!
Looks delicious!
That is a fabulous use of sweet squash! I have a delicata squash lurking in the fridge–I wonder if it would work with that.
In Japan, we pretty much have only one thing that we call “pumpkin” and that’s Kabocha. I was actually surprised that here it’s called squash (we don’t have squash). And we make desserts using kabocha too. I really love your pudding, MJ! The sweet and smooth texture goes well with pudding idea. The rich yellow color is beautiful too!
lol it passed your husbands test! ^.^ I have to say it really sounds great with the Almond milk and Pumpkin. So how do you like working with Agar Agar? By the way gorgeous click MJ! =)
Wow ! Great Kabocha Pudding MJ! Looks delicious! Great snaps! Keep blogging !
Oh wow, what a creative and delicious treat!
I love kabocha squash too, and the chocolate on top looks so interesting! I’ll have to see if I can find a kabocha now!
What a unique recipe…looks so delicious! I love kabocha squash, but I’ve never tried it in a dessert…bet it is fantastic! 🙂
What a beautiful dessert .
I feel like I want to grab one of those.
Anyways have a Merry Christmas to you and your family!
Hi MJ – This is a delicious way to use up winter squashes. We still have some pumpkins and squashes laying at the garage. Giveaways from one of the aunts. Agar-agar is my childhood’s favorite dessert. This one looks like the adult version which Mark & I will adore, since it is spiced up with all our fav flavors. Love that it is healthy and nutritious too! A dessert like this can easily take over the often not-so-healthy types. Big hugs to you & wishing you & Bob a blessed joyous time of the year!
MJ, What a great idea for pudding. The flavor of this sounds outstanding.
Oooh, nice! This sounds pretty amazing. So nice to see other gourd recipes, not just pumpkin. I was all pumpkined out this year and barely baked with it at all!
Oooof, now that’s one way I’m still ambivalent about pumpkin, cold and in a pudding. Do love it as a side dish though! The really sad thing about living in the UK is that pumpkins are a Halloween novelty and not considered a food. Once Halloween is finished all pumpkins disappear in the shops! 🙁
I love the simplicity of this pudding…its similar to what I make with pumpkin using coconut milk…now I need to try almond milk to make the same.
I have never made pudding with squash, but looking at yours I think I am going to try it! Very elegant!
Oh this is something that I would love to try making. My favourite is usually the mango pudding, and I can’t wait to add another new pudding to my to do list. Merry Christmas!! xoxo, Jo
I have a packet of agar left from another recipe and I’ve been wondering what to do with it. I love the idea of using it in a pudding! This looks so delicious. 🙂
Wow! I haven’t been here in a while because I’ve been buried under piles of work; but I had to dig myself out of my pile when I saw the title of this post. 🙂 I LOVE kabochas. I can eat them for days. And I have never made kabocha pudding. I’m making this as soon as I get a chance. Happy holidays!
I LOVE this idea for a pudding! It is very diet-friendly for me right now. Quite often I’m craving something creamy and sweet, and this sounds perfect! Pinned 🙂
Wow, this looks and sounds fantastic MJ!! The process is fairly simple too 🙂 Love it!!
This is nice, a dessert made of squash! Healthy indulgence!
What an extraordinarily original and beautiful recipe (your photos rock MJ!) – I would have never thought to make a pudding from squash and absolutely love this idea… a project for the new year. Love the almond milk in this recipe and all your seasonal spices…it reminds me of a warming chai latte in pudding form (toe curl). Keep those aphrodisiacs coming ;-).
What an inventive use for a squash.. it makes perfect sense now that I see it done as a pudding. I bet is was wonderfully creamy! xx
I’ve never heard of Kabocha squash, MJ, and here you are, using it to make pudding! Not only that but you, also, used it to make what I have to believe is a delicious soup. I had to learn more of this miracle squash so I took the link you supplied and read the Wikipedia posting. Ah! In some cultures the Kabocha squash “is revered as an aphrodisiac.”
I think I understand now. 😉
Thanks John! Of course YOU would notice the it’s used as an aphrodisiac. 🙂 Yes, it is a delicious squash and quite versatile. You really should try to find one. They are around this time of year in the southwest.
You are so innovative. What a great use for squash and this looks like such a perfect recipe to enjoy on Christmas Eve xx
Thanks HS! it would be nice for Christmas Eve – light and refreshing! Have a great holiday!
I am mightily impressed with your instinct and creativity Peach Lady. You are an artist.
Thanks so much Cake Lady!!
What a gorgeous cocktail 😉 I really thought it was a cocktail for a second! It’s the most beautiful pumpkin dish I have ever seen. The spices, the chocolate, the elegant way of serving make it a perfect idea for Christmas dinner.
Thanks Sissi! You were my inspiration!
Brilliant! And I love the spice choice you’ve made too. Gonna try this one for sure, MJ. Hope you have a very Merry Christmas and are abundantly blessed in the New Year. 🙂
Thanks so much Judy! Wishing the same for you and your family!
This is a new ingredient for me. The pudding looks so creamy and delicious and I love the color. I definitely know that I would polish off one of those pudding cups. 🙂
I’ve never used kabocha — or any — squash in a dessert. Great idea! In fact I’m really intrigued by the idea of using veggies in dessert. Mrs K R and I were out at a restaurant last night, and I had celery granita. I’d never heard of it! Sounds weird, but it was incredibly good — I felt like I was tasting celery for the first time. I suspect I’d have the same sensation tasting this — like I was tasting kabocha squash for the first time. Really creative recipe. Thanks.
Thanks John! The celery granita looks quite interesting! I love ordering the weird. 🙂 I ordered a basil ice cream orange soda once and it was wonderful! This squash pudding turned out great, but I do have to give most of the credit to the wonderful tasting kabocha.
I love kabocha squash, and this looks like a wonderful way to use it. It’s density and sweetness would be perfect. Agar is completely new to me. Thanks for the explanation for it. I’m definitely going to pick some up!!
Thanks WV! Glad to see another Kabocha lover! This is the first time I’ve used agar and I loved the result. Can’t wait to use it again.
This is my kind of dessert. I might use coconut milk and white chocolate…gorgeous clicks!
thanks Angie! Coconut milk and white chocolate sound wonderful!