Cute Kabocha Jack O' Lanterns Recipe by cookpad.japan
Cooking Instructions 1 Dice the unpeeled kabocha squash into 4 to 5 cm cubes. Place in a microwave steaming container with 2 to 3 tablespoons of water, and microwave until soft. 2 Drain the kabocha and chop the skin and flesh apart. Do not throw away the skin. 3 Add butter, salt, pepper, and a small amount of nutmeg (optional) to the kabocha and mash finely. Mix until smooth and set side to cool. 4 Make face parts with the skin. For the eyes and nose, slice into triangles. For the mouth, cut into a large half-moon shape and make two slits on both the top and bottom sides. For the stem, cut into a rectangle. 5 Divide the kabocha into 3 portions and form into oval shapes. Press in a toothpick to make 6 indentations. Press lightly with your finger and press the corners to make it round. 6 When the kabocha are shaped like above, press in the face parts. 1 Dice the unpeeled kabocha squash into 4 to 5 cm cubes. Place in a microwave steaming container with 2 to 3 tablespoons of water, and microwave until soft. 1 Dice the unpeeled kabocha squash into 4 to 5 cm cubes. Place in a microwave steaming container with 2 to 3 tablespoons of water, and microwave until soft. 2 Drain the kabocha and chop the skin and flesh apart. Do not throw away the skin. 2 Drain the kabocha and chop the skin and flesh apart. Do not throw away the skin. 3 Add butter, salt, pepper, and a small amount of nutmeg (optional) to the kabocha and mash finely. Mix until smooth and set side to cool. 3 Add butter, salt, pepper, and a small amount of nutmeg (optional) to the kabocha and mash finely. Mix until smooth and set side to cool. 4 Make face parts with the skin. For the eyes and nose, slice into triangles. For the mouth, cut into a large half-moon shape and make two slits on both the top and bottom sides. For the stem, cut into a rectangle. 4 Make face parts with the skin. For the eyes and nose, slice into triangles. For the mouth, cut into a large half-moon shape and make two slits on both the top and bottom sides. For the stem, cut into a rectangle. 5 Divide the kabocha into 3 portions and form into oval shapes. Press in a toothpick to make 6 indentations. Press lightly with your finger and press the corners to make it round. 5 Divide the kabocha into 3 portions and form into oval shapes. Press in a toothpick to make 6 indentations. Press lightly with your finger and press the corners to make it round. 6 When the kabocha are shaped like above, press in the face parts. 6 When the kabocha are shaped like above, press in the face parts. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Scrumptious Scrambled Egg Herbed Broiled Salmon AMIEs Green Spaghetti Sig's Boost of an Omelette Shrimp And Grits Scrumptious Scrambled Egg Herbed Broiled Salmon AMIEs Green Spaghetti Sig's Boost of an Omelette Shrimp And Grits Spicy and Sweet Stir-Fried Minced Chicken and Eggplant Homemade Herbed Croutons Chicken and Tofu Burgers with Mushroom Ankake Sauce Rich and Delicious Kinpira with Ground Chicken No Oil! The Ultimate Kabocha and Okara Cake Jack's Halloween Party Easy Mapo Tofu With Only Enoki Mushrooms Cabbage Rolls Simmered in Tomato Sauce Vegetable Lasagna All time spaghetti and meat balls. Spicy and Sweet Stir-Fried Minced Chicken and Eggplant Homemade Herbed Croutons Chicken and Tofu Burgers with Mushroom Ankake Sauce Rich and Delicious Kinpira with Ground Chicken No Oil! The Ultimate Kabocha and Okara Cake Jack's Halloween Party Easy Mapo Tofu With Only Enoki Mushrooms Cabbage Rolls Simmered in Tomato Sauce Vegetable Lasagna All time spaghetti and meat balls.