Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, kabocha squash cookie for halloween. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Here is how you cook that. Add the steamed and softened kabocha squash flesh to a bowl and mash. Add the powdered ingredients and mix well.

Kabocha Squash Cookie for Halloween is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Kabocha Squash Cookie for Halloween is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook kabocha squash cookie for halloween using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Cookie for Halloween:

1. Make ready 150 grams Kabocha squash (seeds removed)
2. Prepare 100 grams Butter (unsalted is best)
3. Prepare 1 pinch Salt
4. Make ready 70 grams Sugar
5. Prepare 1 medium Egg
6. Make ready 200 grams Cake flour
7. Get 1/2 tsp Baking powder
8. Get 2 to 3 Chocolate decoration pen for decoration

Feel free to adjust the amount of oil and syrup. Simple and Soft Kabocha Squash Halloween Cookies instructions. Remove the skin and pith of the kabocha, cook in a microwave until tender, mash to a paste-like consistency, then chill in the refrigerator. Blend the sugar into the butter (brought to room temperature in advance).

Steps to make Kabocha Squash Cookie for Halloween:

1. Cut the kabocha squash into bite size pieces and line in a heat-resisting container. Microwave for 2 to 3 minutes until a bamboo skewer can go through smoothly. Peal the skin and mash into a paste.
2. Keep the butter in another bowl to become room temperature in advance. Add the salt a little at a time and mix to become smooth. Add the sugar in 3 batches. Do not add salt if using salted butter.
3. Beat a room temperature egg and add it in 3 batches. Mix well until you cannot see the egg anymore in the bowl each time before adding the next batch of egg.
4. Add the kabocha squash paste and mix. The butter will melt so add the kabocha squash when it has cooled.
5. Mix the flour and baking powder and add. Mix with a spatula so that the flour and butter mixes well.
6. When the flouriness is gone and it becomes a little shiny, wrap it in plastic wrap and form into a 4-6 cm thick tube. It will look cute if you have it in big and small sizes.
7. Chill it in the refrigerator for about 10 minutes and when the outside starts to harden, press the middle of the top and bottom part with chopsticks or stick and make it become an oval. Chill in the refrigerator once more to harden.
8. After chilling for about 1 hour to harden, slice it with a knife into pieces about 7mm thick and line them on a baking sheet. Use a bamboo skewer and draw a pumpkin pattern.
9. Bake it in a 340F/170C oven for 20 minutes. Adjust the baking time depending on the thickness. Draw a face with an icing pencil when the cookies have cooled and then it is done.
10. Caution : When the chocolate pen is hard, it will be difficult to draw a face, so soak it in a bowl of hot water to warm up.

In a bowl, whip the butter (brought to room temperature) until it reaches a cream-like consistency. Cut into big chunks, and put it in a pot of boiling water. 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. Toss the squash in olive oil or coconut oil, season lightly with.

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