Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!
Ingredients
Crust
- ¾ cup graham crackers, crushed
- ½ cup all-purpose flour
- 1/8 cup light soy butter
- 1 tablespoon soy milk
- ¼ teaspoon ground cinnamon
Filling
- 2 1/3 cups kabocha squash – halved, peeled, seeded and cut into 1 1/2 inch cubes
- 2/3 cup silken tofu
- 1 teaspoon vanilla extract
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
Step 3
Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
Step 4
Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
Step 5
Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
Step 6
Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
Step 7
Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
Tips
Cook's Tip
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 138 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 3% |
Cholesterol0mg | 0% |
Sodium65mg | 3% |
Total Carbohydrate23g | 8% |
Dietary Fiber1g | 5% |
Total Sugars10g | |
Protein4g | |
Vitamin C4mg | 18% |
Calcium87mg | 7% |
Iron2mg | 11% |
Potassium61mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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