Kabocha Squash & Chocolate Pound Cake. Free UK Delivery on Eligible Orders! Kabocha (/ kəˈboʊtʃə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.

It is a winter squash, harvested in the late summer or early fall. It has a hard rind and orange flesh. Also called Japanese pumpkin, kabocha is a favorite food in Japan but is grown around the world, including in South Africa, Thailand, and California. You can have Kabocha Squash & Chocolate Pound Cake using 8 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Kabocha Squash & Chocolate Pound Cake

It's 100 grams of Cake flour.
It's 100 grams of Unsalted butter.
You need 80 grams of Granulated sugar.
You need 2 of Eggs.
It's 3 grams of Baking powder.
It's 200 grams of Kabocha squash.
Prepare 60 grams of Milk chocolate.
It's 1 of as topping if you like Pumpkin seeds.

Also known as Japanese squash, Kabocha (sometimes green-skinned, sometimes orange) is a beautiful squash with a particularly firm, sweet and dense orange flesh. It's particularly good simmered, steamed and mashed, or roasted in wedges with the skin left on. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.

Kabocha Squash & Chocolate Pound Cake instructions

Combine the cake flour and baking powder, and sift together. Bring the butter and eggs to room temperature..
Peel the kabocha squash and remove seeds, then chop into very small pieces. Microwave for 2 minutes several times, and mash with a rolling pin..
Repeat this until the kabocha squash becomes soft. I did it 4 times..
Finely chop the chocolate..
Place the butter in a bowl, and mix with a whisk. Add the granulated sugar into 2 batches, and mix..
Add the eggs one by one and mix well..
Add the mashed kabocha squash and mix some more..
Add the cake flour and whisk until the batter is no longer floury..
Add the chocolate and blend until the mixture is no longer floury. *Don't mix too much..
It should look like this..
Grease the pan with margarine or butter, and pour the mixture into the pan. Drop it onto the table to remove air bubbles..
Bake in the oven for 28 minutes at 180°C. (Please check the colour.).
And you're done..

It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. In Japan, "kabocha" refers to winter squash and pumpkins. Elsewhere, "kabocha" has come to refer to Cucurbita maxima, a type of winter squash developed in Japan where it's referred to as "kuri kabocha" or "chestnut squash" due to its nutty flavor. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform.