Recipe of Quick Easy Kabocha Squash and Okara Cheesecake

Easy Kabocha Squash and Okara Cheesecake. Don't forget to subscribe チャンネル登録お願いします Abonnez-vous à ma chaîne Follow me フォローお願いします Suivez-moi www.cookingwithmira.com. Today is all about my favorite fall vegetable--KABOCHA SQUASH! I'll show you the easiest way to cut it (safely), a few different ways to cook it, and two.

It wasn't until a few years ago that I discovered the kabocha squash. I don't know how I missed it! It's the Japanese version of a pumpkin and I adore it. You can cook Easy Kabocha Squash and Okara Cheesecake using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Kabocha Squash and Okara Cheesecake

1. Prepare 100 grams of Fresh okara.
2. Prepare 100 grams of Kabocha squash.
3. It's 50 grams of Philadelphia cream cheese.
4. It's 1 of Egg.
5. It's 35 grams of Sugar.
6. Prepare 1 tbsp of Condensed milk.
7. It's 3 of to 4 drops Vanilla essence (optional).

Scoop out the seeds and guts from the squash. Cut the squash into thirds and rub each section with olive oil. Place the oiled sections on a baking. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

Easy Kabocha Squash and Okara Cheesecake step by step

1. Peel the kabocha squash and soften by boiling or microwaving..
2. Put all ingredients into a food processor and blend. Or, combine everything into a bowl and mix well. You could also mash the kabocha squash and then mix everything with your hands..
3. With vegetable oil, thinly grease a microwave-safe dish. Put the mixed ingredients into the plate and cover with plastic wrap. Microwave for 5 minutes at 500 W. The center might feel slightly soft, but will harden later..
4. Remove the wrap and let sit until it's cooled off (when it's just warm to the touch). Cover with plastic wrap again, and chill well in the fridge to finish..
5. I recommend you slice into small pieces since it tastes so rich. You could also heat them in silicone cups (in that case, heat for 3 minutes with a plastic wrap covering)..
6. Somehow this cake became richer when microwaved and chilled. This might be because microwaving makes it thicker and harder compared to baking it in the oven..
7. You could also use a soft cheese, like Camembert instead of cream cheese..

If not, let us introduce you. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there. We love it because it's so versatile, and it holds up well to various. Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. Place kabocha squash wedges cut-side up in a baking pan.