Recipe: Perfect Kabocha Squash and Sesame Drop Cookies

Kabocha Squash and Sesame Drop Cookies. Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. It's delicious and nutritious when prepared this simple way!

Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing. This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seaosned with ginger, coconut milk, + red thai curry paste for the win! Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. You can cook Kabocha Squash and Sesame Drop Cookies using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Kabocha Squash and Sesame Drop Cookies

1. It's 100 grams of Kabocha squash.
2. You need 60 grams of Unsalted butter.
3. Prepare 50 grams of Sugar.
4. It's 30 grams of Egg (whole egg).
5. You need 100 grams of Cake flour.
6. It's 1 grams of Baking powder.
7. It's 1 tbsp of Black sesame seeds.
8. It's 1 of few drops Vanilla oil.

Pumpkin's Japanese cousin is one of the sweetest squash varieties out there. We love it because it's so versatile, and it holds up well to various preparation techniques. Today we're going to do squash. Take it from its large, awkward natural state to a nice ready-to-cook state.

Kabocha Squash and Sesame Drop Cookies step by step

1. Peel the kabocha squash and cut into 5 mm pieces. Rinse lightly and put into a heatproof bowl. Cover loosely with plastic wrap and microwave at 500 W for 4-5 minutes..
2. After the kabocha is soft, mash with a masher or a fork. If you mash it roughly and leave it a little chunky, the cookies will be really tasty. Start preheating the oven now!.
3. Put the butter (brought to room temperature) in a bowl and add the sugar in 2 batches, stirring well to blend after each addition..
4. Add the beaten egg and mix quickly to prevent separation..
5. Add the cooled mashed kabocha squash. Mix again..
6. Sift the cake flour 3 times. Add the cake flour and the sesame seeds and fold into the dough with a rubber spatula..
7. Just before the dough is completely combined, mix in a few drops of vanilla oil. The dough is ready..
8. The finished dough will look like this..
9. Using 2 spoons, drop the cookies onto a baking sheet. If they're too big, they might not cook through, so make them about 25 mm in diameter..
10. Bake in an oven preheated to 340F/170C for 15-18 minutes. When the cookies are golden brown, they're done! The outside will be crispy and the inside will be soft. Delicious!.
11. These cookies taste best right out of the oven. After they cool, you can warm them in the toaster oven to get that fresh-baked taste again..
12. If you prefer a crispier texture, smooth and flatten the cookies a little bit when you drop them on the baking sheet..

This is not revolutionary, I know. So this post is for those of you who are like me and typically avoid things like peeling and cutting your own squash. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor.