Kabocha Winter Squash Dessert Mousse

Who knew you could make an incredible dessert out of winter squash? This kabocha winter squash dessert mousse is thick and creamy. One bite of this fall dessert mousse, and you will be hooked, too!

Have you heard of a kabocha squash? It is a big green winter squash that looks like a dark green pumpkin. Kabocha squash is one of my favorites because of its natural sweetness. (Kabocha squash is even sweeter than butternut squash!)

I wanted to go outside the creative box a little today and create a winter squash dessert. My kids love fluffy, creamy mousse, so I attempted that with this sweet roasted squash.

If you love fall flavors and deliciously creamy mousse...you will want to try this easy gluten free pumpkin mousse recipe.

Allergen Information:

Check out my most popular winter squash recipes if you want even more delicious ideas!

This recipe is gluten-free, refined sugar-free, soy-free, and nut-free.

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.

Ingredient Notes:

• Kabocha Squash
• Heavy Cream - I do not recommend using half and half.
• Eggs - Size large eggs.
• Coconut Sugar - You can substitute brown sugar if you prefer to use that.
• Dark Rum - Or rum extract.
• Vanilla Extract - Use pure vanilla extract.
• Ground Cinnamon, Ginger, and Nutmeg

How to roast kabocha squash:

1. Preheat your oven to 350º F.
2. Cut the kabocha squash in half and scoop out the seeds from each half.
3. Slice the squash into pieces, as shown below.
4. Brush the squash slices with coconut oil (or another light oil) and dust with salt.
5. Bake the winter squash for 40 minutes until the squash is soft.

If you are looking for a savory kabocha recipe, try this easy Stuffed Kabocha Squash recipe.

Here is a photo of the baked squash. It almost caramelizes as it bakes, making it nice and sweet.

Recipe Step-By-Step Directions:

Step 1: Remove the roasted squash flesh from the rind with a knife and mash it in a bowl.

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 25-30 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 it all.

Step 3: Cook on medium-low heat. Whisk frequently to prevent sticking. Cook for 8-10 minutes until the mixture thickens. 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 two together and 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.

Recipe FAQ:

Storage:

Store leftover mousse in an airtight container in the refrigerator. It will keep fresh for up to 3 days.

More Gluten Free Fall Dessert Recipes:

📖 Recipe

Kabocha Squash Mousse

Sandi Gaertner

Easy sweet mousse made with roasted kabocha squash.

5 from 10 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

chill time 3 hours hrs

Total Time 3 hours hrs 50 minutes mins

Course Gluten Free Mousse Recipes

Cuisine American

Servings 6

Calories 348 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients

  

1x2x3x

• ▢ 1 ¾ cup heavy cream do not use half and half.
• ▢ 4 large egg yolks
• ▢ ⅔ cup coconut sugar or brown 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

Instructions

 

• See Notes for directions to roast the kabocha squash.
• Add the kabocha, 1 cup of heavy cream, and sugar to a Vitamix or blender. Puree for 20-30 seconds until there are no lumps.
• In a medium pot, add the squash mixture and egg yolks.
• Cook on medium-low heat until the mixture is thick. Whisk frequently, do not boil it. Remove from the heat to cool.
• Add ground spices and vanilla extract. Whisk.
• Cool the squash mixture in the refrigerator for 30 minutes.
• Use an electric mixer to beat the remaining ¾ cup of heavy cream until it forms stiff peaks.
• Gently fold in the chilled squash mix.
• Chill for 2-3 hours before serving.

Notes

1. Store leftover winter squash dessert mousse in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
2. If you can't find kabocha squash, use butternut, acorn, or delicata squash. These are all sweet as well.

How to roast kabocha squash:

1. Preheat your oven to 350º F.
2. Cut the kabocha squash in half and scoop out the seeds from each half.
3. Slice the squash into pieces, as shown below.
4. Brush the squash slices with coconut oil (or another light oil) and dust with salt.
5. Bake the winter squash for 40 minutes until the squash 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 348kcalCarbohydrates: 20gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 208mgSodium: 60mgPotassium: 151mgFiber: 0.4gSugar: 14gVitamin A: 1459IUVitamin C: 3mgCalcium: 69mgIron: 1mg

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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.

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