Who knew you could turn winter squash into a dreamy dessert? This thick and creamy kabocha squash mousse is smooth, rich, and lightly spiced with cinnamon and nutmeg. The roasted kabocha brings a natural sweetness and deep fall flavor, while the whipped cream gives the mousse its signature lightness. If you love cozy autumn flavors and unexpected twists, this squash mousse is a must-try!
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❤️ Sandi’s Recipe Summary
Have you heard of a kabocha squash? It is a large, green winter squash that resembles a dark green pumpkin. Kabocha squash is one of my favorites because of its natural sweetness. (Kabocha squash is even sweeter than butternut squash!)
If you love fall flavors and deliciously creamy mousse…you will want to try this easy Gluten-Free Pumpkin Mousse recipe.
A Note From My Kitchen
I wanted to create something a little different. It is a gluten-free dessert that highlights the natural sweetness and creamy texture of kabocha squash. I tested this mousse both in the blender and with an immersion blender in the pot. Either method works well, but the high-speed blender gave the smoothest texture.
If your squash seems dry after roasting, you may need to add an extra splash of cream during blending to help everything emulsify. And do not skip the chill time! It helps the mousse thicken fully and brings out all the warm fall flavors.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Kabocha Squash – I bought a squash on the smaller side, but if you get a larger squash, you can use the extras to roast as a side dish.
- Heavy Cream – I do not recommend using half and half.
- Eggs – Use large eggs.
- Coconut Sugar – You can substitute brown sugar if you prefer to use that.
- Dark Rum – Or rum extract if you don’t want alcohol.
- Vanilla Extract – Use pure vanilla extract.
- Ground Cinnamon, Ginger, and Nutmeg.
If you have followed my blog for a while, you will remember these awesome hidden veggie Paleo Brownies. I used delicata squash in that recipe, but kabocha squash also tastes great in the brownies.
How to roast kabocha squash:
- Preheat your oven to 350º F.
- Cut the top stem area off the kabocha squash. Use a large spoon to scoop out the seeds, and then cut the squash in half.
- Slice the squash into pieces, as shown below.
- Brush the squash slices with coconut oil (or another light oil) and dust with salt.
- Bake the winter squash for 40 minutes, or until it is soft.
If you are looking for a savory kabocha recipe, try this easy Stuffed Kabocha Squash recipe.
Step-By-Step Photos and Directions:
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Step 1: With a knife, remove the roasted squash flesh from the rind and mash it in a bowl. It should be very soft and mash easily.
Step 2: Move the squash into a Blender or Vitamix. Add the coconut sugar, spices, 1 cup of the heavy cream, and the egg yolks. Puree them for 25 to 30 seconds until there are no lumps, and pour them into a small pot.
🔑 Sandi says: You can also put the roasted squash and ingredients into the pan and use an immersion blender to whip them all.
Step 3: Add the roasted squash, heavy cream, sugar, spices, and vanilla to a high-speed blender. Pour the mixture into a pot with the egg yolks and whisk. Cook on medium-low heat. Whisk frequently to prevent sticking.
Cook until thick enough to coat the back of a spoon. Avoid boiling, or the eggs may curdle. Remove from the stove and allow it to cool.
Step 4: Make the whipped cream. Pour the heavy cream into a bowl and whip it with an electric mixer until the cream forms stiff peaks.
Step 5: Pour the cooled squash mixture onto the whipped cream.
Step 6: Gently fold the squash mixture and whipped cream. Be careful not to overmix. Chill for at least 2 hours. Pipe or spoon it into glasses or small bowls. Serve with whipped cream.
For a fun variation, crush Gluten-Free Vanilla Wafers on the bottom of the glass. You may also want to make a batch of these fall-flavored Gluten-Free Maple Walnut Blondies. If you enjoy whipped desserts, this Orange Fluff Salad is delicious.
Frequently Asked Questions:
Yes! You can use canned pumpkin, butternut, or any pureed winter squash. Just make sure it’s plain and not pumpkin pie filling.
Use a dairy-free heavy cream, such as So Delicious. Whip it well before folding in the cooled squash mixture.
Leftover mousse should be stored in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
More Gluten-Free Dessert Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Creamy Kabocha Squash Mousse
Equipment
Ingredients
- 1 ¾ cup heavy cream do not use half and half.
- 4 large egg yolks
- ⅔ cup brown or coconut sugar
- 1 cup squash puree I roasted and used kabocha squash puree
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum or rum extract.
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- dash of salt
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Instructions
- See the Notes section below for the directions to roast the kabocha squash.
- Add 1 cup squash puree, 1 cup of heavy cream, and 2/3 cup brown or coconut sugar to a Vitamix or high-speed blender. Puree for 20-30 seconds, or until there are no lumps remaining.
- In a medium pot, add the squash mixture and 4 large egg yolks.
- Cook on medium-low heat until the mixture is thick. It should stick to the back of the spoon. Whisk frequently, do not boil it. Remove from the heat to cool.
- Add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, dash of salt, 1 tablespoon dark rum, and 1 teaspoon pure vanilla extract. Whisk.
- Refrigerate the squash mixture for at least 30 minutes.
- Use an electric mixer to beat the whipped 3/4 cup of heavy cream until it forms stiff peaks.
- Gently fold in the chilled squash mix into the whipped cream. You want to do this gently to preserve the air pockets you make during mixing.
- Chill for 2 to 3 hours before serving.
Notes
- Store leftover winter squash dessert mousse in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
- If you can’t find kabocha squash, use butternut, acorn, or delicata squash. These are all sweet winter squash with similar flavor.
- Preheat your oven to 350º F.
Cut the top stem area off the kabocha squash. Use a large spoon to scoop out the seeds, and then cut the squash in half.
Slice the squash into pieces, as shown below.
Brush the squash slices with coconut oil (or another light oil) and dust with salt.
Bake the winter squash for 40 minutes, or until it is soft.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old October 2018 post with a lot more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Thank you. I was amazed my kids loved it too.