Saturday, December 10, 2011

individual kabocha casserole.


It's funny, huh. How us human beings manage to take something as healthy as pumpkin and turn it into a giant calorific mess. A.k.a. kabocha casseroles.


It's starts off deceptively innocent- roasting it until soft and poke-able.


And then oh-oh. Here comes the sugar.


Oh, nuts. No really.


Whoops, how did those marshmallows sneak in?

Who cares, really?

Tell yourself that at least these are 50% healthy. Just like candy apples.


Individual Kabocha Casserole
makes 1
adapted from Tokyo Terrace 

I combined the sugar, cinnamon and flour with a bit of water to make a paste so that it's easier to cover the entire exposed surface of the kabocha. I find that this is also a good way to reduce sweetness since the water dilutes it and you can stretch it way further than just sprinkling on sugar. Try to get a kabocha with less flesh or the ratio of topping to pumpkin flesh will be too little.

Half a small kabocha or any pumpkin
2 tbsp brown sugar
1 1/2 tsp cinnamon
1 tbsp flour
2 tsp water
2 tbsp walnuts or pecans
marshmallows, snipped into half or mini marshmallows

Preheat oven to 425F.

Place the kabocha half cut side down on a baking sheet lined with aluminum foil and bake until soft enough to pierce with a fork, about 15 minutes. Meanwhile, combine the brown sugar, cinnamon, flour and water in a bowl.

Turn the kabocha cut side up and slather the paste all over it. Return it back into the oven for another 5 minutes or until the filling is beginning to bubble slightly. Be careful not to burn it!

Top with the marshmallows and broil for a minute or two until they turn a toasty brown.

Eat as soon as possible without burning your tongue!

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