Halloween recipes, Squash recipes, Baking recipes-Kabocha Soufflé

Halloween is about a month away. Start seeing some spooky decorations here and there..I believe around this time of the year, pumpkin or squash recipe can be one of the most popular words being googled. To get ahead start, I would like to share one easy squash recipe! ; ) For the squash dishes, in Japan, we usually use Japanese squash also known as kabocha. It contents less water and has much concentrated flavor. Since it has very hard shell, it’s definitely not for a curving! This time I processed kabocha into puree and mix into souffle base. The result is fantastic. Though it has rather heavy and rich texture, with the meringue mixed in, it changes into nice light texture in the oven! Make sure to dig in as soon as it comes out of the oven. Don’t miss out this wonderful texture and flavor!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes two of 4cm casseroles ~
30g Butter
25g Cake flour
200ml Milk
3 Yolks
2 tbs Parmesan cheese
50g Kabocha/squash paste
1/4 tsp Salt
3 Egg white
1 pinch Salt

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1. First off, prepare kabocha/squash purée. Peel squash and scrape out the seeds.

2. How to cook is up to you. This time, I sliced it and put into a steamer.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can also use a microwave.

3. While cooking kabocha, let’s prepare white sauce! Add butter into a pot. Warm up the pot over low heat. After the butter melts, you can add flour.

4. Mix well make sure the flour and butter get well blended.
Now you have “roux” ready!

5. Shut off the stove and then pour about 50ml milk. Whisk well allow the roux to dissolve in the milk.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf the roux is being heated while adding milk, it gets lumpy easily. Make sure to shut off the stove and then add milk a little bit at the time.


6. After letting the roux dissolve completely, you can slowly whisk in the rest of the milk(150ml)

7. You can now start cooking over medium low heat. Keep whisking until it starts bubbling.
MASA’s Cooking Tips
(•̀ㅂ•́)وWatch the corner bottom of the pot. Since it contents flour, it tends to burn easily.


8. Once it’s cooked, you can shut off the stove. Add yolks and whisk well.

9. If your kabocha is already cooked by this step, you can use either a strainer or hand blender to make it paste.

10. Add kabocha paste into step 8. and mix well.

11. Add parmesan cheese powder and salt.

12. Before making meringue, butter the surface of the casserole. And make sure to preheat the oven to 180℃.
MASA’s Cooking Tips
(•̀ㅂ•́)وButtering the surface can allow soufflé to rise well and prevent from burn and stick.

13. Beat egg white until it gets foamy. Add a pinch of salt.

14. Keep whisking until it gets stiff.

15. Add meringue into step 11. mix well but try not to destroy the foam.

16. Pour into the casseroles.

17. Place the casseroles on an oven pan. To maintain moisture and be able to cook evenly, pour in some hot water into the pan. Carefully place the pan into the preheated oven. Bake for 20~25 minutes or fully inflates and have light golden brown on the top.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وAs soon as remove from the oven, it’ll start shrinking. Make sure your guests are already seated and waiting for you to serve this!!
Copyright © MASA’s Cooking- All Rights Reserved.

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