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Kabocha Squash Cookies
Kabocha Squash Cookies

Before you jump to Kabocha Squash Cookies recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

A lot of us think that comfort foods are not good for us and that we must keep away from them. Often, if the comfort food is a sugary food or some other junk food, this holds true. Otherwise, comfort foods could be really nourishing and good for you. Several foods honestly do raise your mood when you eat them. When you feel a little down and need an emotional pick-me-up, try a couple of these.

Grains can be good for fighting a bad mood. Quinoa, barley, teff, millet, etc are all good for helping you be in a happier state of mind. These foods can help you feel full for longer also, which can help your mood too. Feeling starved can actually make you feel awful! The reason these grains are so wonderful for your mood is that they are easy to digest. These foods are easier to digest than others which helps jumpstart a rise in your sugar levels which in turn brings up your mood to a happier place.

You can see, you don’t need junk food or foods that are not good for you to feel better! Go with these suggestions instead!

We hope you got benefit from reading it, now let’s go back to kabocha squash cookies recipe. You can have kabocha squash cookies using 7 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Kabocha Squash Cookies:
  1. Use 30 grams Kabocha squash
  2. Provide 30 grams Unsalted butter
  3. You need 25 grams Sugar
  4. You need 1 dash Salt
  5. Use 60 grams ◎Cake flour
  6. Provide 2 grams ◎Cornstarch
  7. Provide 1 Pumpkin seeds
Steps to make Kabocha Squash Cookies:
  1. Prepare the ingredients: Put the butter in a bowl and allow to come to room temperature. Sift the ◎ flours together.
  2. Cut the kabocha squash, with seeds and skin removed, into fairly small pieces and put into a heatproof bowl. Loosely cover with plastic wrap and microwave. When a toothpick goes through a piece easily, mash up roughly with a wooden spatula or similar. Pass the mash through a sieve to turn into a puree. (See step 11.)
  3. Whip the room-temperature butter, and add the sugar in 2 batches, mixing well after each addition. When the mixture has turned white and fluffy, add the salt and mix in.
  4. Mix the pureed kabocha squash into the batter.
  5. Add the ◎ flours in 2 batches. Use a rubber spatula to cut it in. When the dough has about come together, fold it over itself in the bottom of the bowl, and it won't crack.
  6. Bring the dough together, wrap up with plastic wrap and chill in the refrigerator for about 30 minutes. You can also freeze it like this. The dough is easy to handle, so if you are in a big hurry you can get by without chilling it, but do chill it if you can.
  7. Divide the dough (it should be around 13g each depending on how moist they are) and roll into balls. Press lightly from above so that they are shaped like little buns.
  8. Preheat the oven to 320F/170C. Make indentations in the cookie balls with a toothpick to form pumpkin shapes.
  9. Decorate each cookie ball with a pumpkin seed. Bake the cookies on a parchment paper-lined baking sheet for 17-20 minutes. It's best to insert the pumpkin seeds fairly deeply.
  10. When you put the cookies in the oven it's like sending them out to work in the morning. 〜♪( ´∀｀)ノ If the cookies are just lightly colored they're OK. Take them out of the oven, lower the oven temperature to 285F/140C, and put the cookies back in for another 10 minutes. If you prefer soft cookies, omit this second baking.
  11. Line a cookie rack with some paper towels before putting the cookies on the rack to cool. This is to prevent the oil in the cookies from getting on the rack.
  12. Combining the cookies with Kanayan-san's "Whole chestnut cookies"as a fall season gift is very nice. - - https://cookpad.com/us/recipes/142650-just-like-the-real-thing-chestnut-cookies
  13. Note: I use kabocha squash puree a lot for making sweets or for cooking, so I make a big batch and freeze it. I didn't indicate a time for microwaving the kabocha squash for this reason, but you just need to cook it until a toothpick goes through easily.
  14. I tried sticking the dough together to make a banana cookie. The baking time varies depending on how big you make it. I gave it a pretty realistic finish…
  15. The two cookies on the left are persimmons, and the one on the right is a pineapple. They're all kabocha squash flavored.
  16. Decorate the cookies like this for Halloween. If you have the energy and will to do go this far, that is.

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