Peel kabocha (pumpkin) or sweet potatoes and cut
Place kabocha squash cut-side down into
Cut pumpkin in half. Clean out seeds
t has one. Cut the pumpkin in half and scoop out
Mix pumpkin (recipe on can).
Pour mixture into a 9 x 13-inch pan.
Sprinkle cake mix on pie filling.
Pour melted butter on top of cake mix.
Bake at 350\u00b0 for 50 minutes until golden brown. Serve with Cool Whip.
If using fresh pumpkin the original recipe states: Bring a large pot
nd seeds of the squash/pumpkin and cut into cubes (mine
50F / 175\u00b0C.
Cut kabocha in half, scoop out seeds
Cut pumpkin into large blocks and remove seeds.
Place pumpkin on a plate and heat in microwave for one minute.
Slice pumpkin thinly.
Heat butter in saute pan and cook onion slices until softened (not brown).
Add pumpkin slices to the pan and saute.
Add chicken bouillon and water and simmer vegetables until softened.
When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
Return to the pan and add milk.
Heat the soup over low heat.
Season with salt and pepper to taste.
carve the top off the pumpkin like you would when making
Clean Kabocha squash and carerfull cut in
f a pan. Place the kabocha into a steamer basket fitted
Cut kabocha into small chunks about 1 and 1/2 inch cube.
Leave skin on (the texture of the cooked skin is great!).
Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
Place the pan in high heat and bring it to boil.
Turn down the heat to low.
Simmer kabocha until the liquid is almost gone.
Serve warm or cold. (I prefer it cold).
75 F.
Place chopped pumpkin in a microwave safe-dish
utter.
Once melted, add pumpkin and apples, and allow them
large bowl, mix together pumpkin puree, eggs, oil, water and
.
Carefully cut the kabocha in half and remove the
Cut the kabocha squash in half and discard
eanwhile, cut top of of pumpkin around stem to make lid
br>Add heavy cream and kabocha puree to the bowl; mix