Kabocha Squash Bread. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties, kabocha probably tastes the sweetest. Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside.

I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. 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. You can have Kabocha Squash Bread using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Kabocha Squash Bread

Prepare 1 of baker's percentages are shown in parantheses.
It's 300 grams of Bread flour.
You need 150 grams of Boiled pumpkin (without skin).
It's 90 grams of Raisins.
It's 30 grams of White sugar.
Prepare 4 grams of Instant dry yeast.
You need 4 grams of Salt.
You need 160 grams of Egg mixture (1 medium egg and low fat milk).
It's 30 grams of Margarine (or butter).

Sure, you can call it squash bread, but that might confuse people. I tried this recipe with two types of large winter squash: an ambercup and a kabocha (see here for an illustrated guide to winter. Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds This healthy winter squash and chickpea salad is laced with a nutty.

Kabocha Squash Bread step by step

Place the yeast on top of the sugar, and place the salt on the opposite side. Mix the egg with the milk, and warm up to skin temperature in the microwave (for 40-60 seconds / 35~38°C). Let it cool in the summer. Mash up the pumpkin squash..
The instructions are the same as "Simple sliced bread (With extremely original kneading style)". Please mix the pumpkin together with the ingredients in step 2. Add in the raisins after the margarine has blended in. It will be difficult to knead if you add it in all at once, so it's okay to do it over 2-3 turns ..
Allow to rise the first time (30~40 minutes). Divide into 9 equal portions and let rest (15-20 minutes). Roll them up. Allow to rise the second time (40-60 minutes). I use the bread-rising function on my oven. Let it rise properly until it reaches about 2-2.5 times in size ..
I used a newspaper pan for making Castella. The temperature distribution is questionable, so I lined the inside with aluminum foil and a cooking sheet just in case..
Bake in the oven at 180°C (preheated to 190°C) for 28 minutes, and it is done. (It turned golden brown in about 10 minutes, so I covered it with aluminum foil.) It's a good idea to shorten the baking time if you are using a normal square pan..
It is fluffy when freshly baked. But I might actually like it better the next day. I don't really think this tastes like pumpkin squash, so it might be good to add in pumpkin squash an paste for those of you that like it. If you are using an an paste, reduce the moisture from the an paste and work with a harder dough..
Slice it with a bread knife once it has properly cooled. The sparse raisins are wonderful. The bread is about 8.0 cm tall, so it might be safe to reduce the amount of dough a bit when using a regular square pan..
I changed the steps from: Add in the pumpkin squash, raisins, and margarine after kneading the dough a bit, to Add in the pumpkin squash first and then knead , then add margarine and raisins..
I tried making pumpkin squash anko paste bread and bread rolls by reducing the amount of water. Does it look like a pumpkin?.

Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may. Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your go-to fall ingredient. Try something different for the holidays this year with this rich and creamy Kabocha Squash Pie (かぼちゃパイ) with dollop of freshly whipped cream.