Kabocha Purée with Ginger
Kabocha Purée with Ginger is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
Line a rimmed baking sheet with parchment or foil.
Season inside of squash with salt and pepper.
Place squash, cut side down, on prepared sheet.
Roast until tender, 1-1 1/4 hours.
Let cool slightly.
Line a strainer with a double layer of cheesecloth; set over a small bowl.
Pulse ginger in a food processor until finely chopped.
Transfer to prepared strainer.
Gather edges of cloth together; squeeze tightly to release ginger juice into bowl.
Scoop squash flesh into a food processor.
Add sugar and 1 tablespoon ginger juice.
With machine running, gradually add 1 1/2 cups cream and purée until smooth, adding more cream by tablespoonfuls if too thick.
Season with salt, pepper, and more ginger juice, if desired.
Gently warm in a saucepan, stirring constantly, until heated through.
DO AHEAD: Can be made 1 day ahead.
Gently rewarm purée in a saucepan, adding a little more cream if necessary.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.