When it comes to fall and winter recipes, why is it that butternut squash and pumpkins get all of the love?
Winter squash are everywhere this time of year. We may try them and like them, and yet we quickly forget all about them to focus on pumpkins and butternut squash.
Every year I vow to try a new winter squash or return to an old favorite.
During the next couple of weeks, I will try to share a few recipes for winter squash. The first one on my list is made with Kabocha squash. In my opinion, this squash meets all of the basic requirements:
- Easy to make
- Healthy and pretty
- Versatile with the silk flesh and nutty flavor we love in squash
We are creatures of habit who cling to the familiar, but sometimes it’s a good idea to try something new. So let’s give this squash a chance to prove to you that it’s just as appetizing as our other two favorites. Enjoy!
Kabocha Squash Chocolate Chip Cake
Serves 8 to 10
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 3 large eggs at room temperature
- 2 cups coarsely grated kabocha squash
- 1 cup semisweet chocolate chips
- You’ll also need a 12-cup nonstick Bundt pan or a regular Bundt pan, spray the pan well to prevent sticking
Preheat oven to 350 degrees.
Sift together the flour, baking soda, baking powder and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 3 minutes, then add vanilla. Reduce speed to medium and add gradually add the eggs, beating well and scraping down side of bowl. Beat until very smooth, about 2 minutes.
Reduce speed to low and add flour mixture gradually, mixing until combined. Add the kabocha squash and chocolate chips to batter. Then mix batter with a rubber spatula.
(batter will be thick). Spoon mixture into the prepared bundt pan and bake in the middle of oven until golden brown and shrinking from the sides of the pan, about 50 minutes.
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
You may also like this scrumptious Pumpkin Mostarda or maybe this Pumpkin Seed Brittle.