Silky Kabocha Squash Pudding Recipe

EASY DAIRY-FREE PUDDING RECIPE

I recently discovered kabocha squash and it has quickly become one of my favorite winter squashes. Its bright orange color, sweet and slightly nutty flavor, and smooth texture make it ideal for a simple, comforting pudding. This recipe uses just five ingredients and comes together in minutes. It’s vegan, dairy-free, gluten-free, and soy-free.

The pudding is versatile: use the gingerbread spice mix for a warming, spiced dessert, or swap it for cinnamon, a little cardamom, or fresh ginger for different flavor profiles. If you prefer to save time on the day you prepare the pudding, roast the squash the day before and keep the puree refrigerated until ready to use.

MEET THE INGREDIENTS

• Roasted kabocha squash flesh (pureed)
• Coconut cream (full-fat)
• Rice milk or another plant-based milk
• Gingerbread spice mix (or cinnamon/cardamom/ginger)
• Agave or maple syrup

ABOUT KABOCHA (JAPANESE PUMPKIN)

Kabocha, often called Japanese pumpkin, has a dense, creamy texture similar to sweet potato and a sweet, slightly nutty taste. It’s a rich source of vitamin A and vitamin C, and also supplies small amounts of iron, calcium, B vitamins, potassium, and magnesium. The skin is edible and a good source of fiber.

Because of its naturally sweet flavor, kabocha works well in both sweet and savory dishes. Use it wherever you’d substitute pumpkin or sweet potato: roasting, pureeing, stuffing, baking, or steaming.

Approximate nutrition for 1 cup (245 g) cooked kabocha squash:

Calories: 49
Fat: 0.2 g
Carbs: 12 g
Protein: 1.8 g
Dietary fiber: 2.7 g

HOW TO CUT A KABOCHA

Wash the squash and dry it. Trim the stem end, then cut vertically from stem to base. Separate the halves and scoop out seeds and stringy fibers with a spoon.

HOW TO STORE KABOCHA

Store whole kabocha at room temperature in a cool, dry, dark place for up to one month. Cooked or roasted squash will keep refrigerated for a few days or can be frozen for longer storage.

HOW TO MAKE CREAMY KABOCHA SQUASH PUDDING

STEP 1

Combine roasted kabocha puree, coconut cream, rice milk (start with a small amount), gingerbread spice, and agave or maple syrup in a high-speed blender or food processor. Blend briefly until the mixture is smooth and creamy. If your coconut cream is thin, begin with about 20 ml of plant milk and add more as needed to reach your desired consistency.

STEP 2

Divide the pudding between serving jars or bowls. Top with coconut whipped cream or thick coconut yogurt and a sprinkle of additional spice if you like. Chill briefly or serve at room temperature.

TIPS AND VARIATIONS

Sweetener: Use maple syrup instead of agave if you prefer. Adjust the amount to taste.

Spice options: If gingerbread spice isn’t your preference, use ground cinnamon, cardamom, or fresh grated ginger to change the character of the pudding. A pinch of nutmeg also complements kabocha nicely.

NOTE ON COCONUT CREAM

To separate coconut cream from the liquid, chill a can of full-fat coconut milk overnight. The solidified cream will rise to the top and can be scooped out for a thick, scoopable cream.

HOW TO ROAST KABOCHA SQUASH

• Preheat the oven to 200°C (about 400°F).
• Line a baking sheet with parchment paper.
• Wash and dry the squash, trim the stem, cut in half lengthwise, and scoop out seeds.
• Optionally cut each half into wedges for faster baking.
• Bake 35–50 minutes, depending on size, until fork-tender and slightly browned. Check at 35 minutes and add time if needed.
• Let cool slightly, then scoop the flesh from the skin. You’ll need approximately 200 g of roasted squash flesh for the pudding.

WHY THIS PUDDING IS GREAT

• Vegan and dairy-free
• Gluten-free and soy-free
• Simple ingredients and quick to prepare
• Rich, creamy texture with natural sweetness

Creamy Kabocha Squash Pudding

Nensi Beram

This creamy kabocha squash pudding requires only five ingredients and is quick to prepare. It’s vegan, gluten-free, and dairy-free.

Prep Time: 10 mins

Cuisine: Gluten-free, Vegan

Servings: 2

Calories: 284 kcal per serving (estimate)

Equipment

• High-speed blender or food processor

Ingredients

• 200 g roasted kabocha squash flesh (pureed)
• 100 g coconut cream (full-fat)
• 20–100 ml rice milk or other plant milk (adjust for consistency)
• 1/3 teaspoon gingerbread spice mix (or preferred spice)
• 50 ml agave or maple syrup

Instructions

1. Place all ingredients in a high-speed blender and process until smooth and creamy. If coconut cream is thin, start with 20 ml plant milk and add more to reach the desired consistency.
2. Serve in jars or bowls. Top with coconut whipped cream or thick coconut yogurt and an extra sprinkle of spice if desired.

Notes

Note on coconut cream

Chill full-fat canned coconut milk in the refrigerator overnight to separate the cream from the liquid. The firm cream can then be scooped out and used for the pudding or to make coconut whipped cream.

Nutrition facts

Amount per Serving

• Calories: 284 kcal
• Fat: 18 g
• Sodium: 11 mg
• Carbohydrates: 33 g (Fiber 3 g, Sugar 20 g)
• Protein: 3 g

* Nutritional information is an estimate and should be used as a guideline.